Moroccan Pumpkin Soup L Hamraak Garagh Recipe

Spice up your Thanksgiving with this exotic Moroccan Pumpkin Soup! A vibrant and flavorful twist on traditional fare, this recipe features tender chickpeas, sweet pumpkin, fragrant spices, and a hint of honey (vegan option available). Prepare for a culinary journey that's both warming and unforgettable. Perfect for a festive gathering or a cozy night in.

Prep Time 20 mins
Cook Time 102 mins
Calories 233.5 kcal
Protein 22g
Rating 4.0 (12 Reviews)
Moroccan Pumpkin Soup L Hamraak Garagh 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Moroccan Pumpkin Soup L Hamraak Garagh

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How to Make Moroccan Pumpkin Soup L Hamraak Garagh

  1. Rinse 1 cup of dried chickpeas and cover with 4 cups of water. Soak overnight (at least 8 hours).
  2. Drain the soaked chickpeas.
  3. Saute 2 cups chopped leeks in 2 tablespoons olive oil over medium heat until soft and translucent (about 5-10 minutes).
  4. Add 6 cups vegetable or chicken broth (see notes for vegan/vegetarian options), 2 cups cubed pumpkin (about 1 medium pumpkin), 1 cup drained chickpeas, 1 tablespoon honey (optional, omit for vegan), 1 teaspoon ground cumin, 1/2 teaspoon ground ginger, 1/4 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon cayenne pepper (optional), and salt to taste to the pan.
  5. Add 1 cinnamon stick (optional).
  6. Bring to a simmer, cover, and cook until the chickpeas are tender, about 1 hour 15 minutes.
  7. Remove the cinnamon stick (if used).
  8. Carefully transfer the soup to a blender (in batches if needed) and puree until smooth. Alternatively, leave it chunky.
  9. Season with additional salt and spices to taste.
  10. Serve warm and garnish with a swirl of olive oil and chopped fresh cilantro (optional).

Nutrition Information (Approximate per serving)

Sodium

44 g

Sugar

40g

Fat

6g

Carbs

10g