Moroccan Pumpkin Soup
⏳ Time
1 hour
🥕 Ingredients
18
🍽️ Servings
8
Description
Moroccan Pumpkin Soup
Ingredients
- Pumpkin - 21.2 oz
- Garlic - 1 head
- Red Bell Pepper - 1 piece
- 20% Cream - 17 fl oz
- Olive Oil - 1 fl oz
- Vegetable Broth - 1 qt
- Cinnamon - to taste
- Ground Black Pepper - to taste
- Nutmeg - to taste
- Fennel Seeds - to taste
- Ground Cardamom - to taste
- Ground Ginger - to taste
- Cumin (Coriander) - to taste
- Ground chili pepper - to taste
- Salt - to taste
- Pistachios - to taste
- Pomegranate Seeds - to taste
- Fresh Mint - to taste
Step by Step guide
Step 1
Peel the pumpkin and cut it into 3x3 cm cubes.
Step 2
Do not peel the head of garlic, but separate it into cloves.
Step 3
Remove the seeds from the pepper and cut it into 5 pieces.
Step 4
Grease a baking tray with olive oil, place the vegetables on it, and mix with the oil.
Step 5
Next, roast the vegetables for about 40 minutes at 356°F until they become soft.
Step 6
About 10 minutes before they are done, sprinkle the vegetables with a mixture of spices: cinnamon, black pepper, nutmeg, fennel, cardamom, ginger, cumin, and a little bit of hot red pepper.
Step 7
Transfer the roasted vegetables to a pot, removing the skin from the garlic. Pour in the broth and cream.
Step 8
Bring the soup to a boil and simmer on low heat for 20 minutes.
Step 9
Blend the finished soup with an immersion blender until smooth. When serving, you can sprinkle the soup with pomegranate seeds, pistachios, and mint leaves.
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