Potage Marocain Moroccan Soup Recipe

Name: Potage Marocain Moroccan Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: Fresh Pumpkin; 4 cups vegetable broth; 1 medium chopped onion; Water; Ras El Hanout Spice Mix; salt to taste; Ground Coriander; 1/2 cup milk; 1 tablespoon butter; dollop of plain yogurt; fresh cilantro for garnish; 1 tablespoon olive oil; 2 minced garlic cloves; 1 teaspoon ground ginger; 1/2 teaspoon ground cumin; 1/4 teaspoon turmeric; pinch of saffron threads; 1 (15-ounce) can of diced tomatoes (undrained); 1 (15-ounce) can of chickpeas (drained and rinsed); 1 medium butternut squash (about 4 cups); 1/2 cup heavy cream; pepper to taste

Delight your taste buds with this enchanting Moroccan-French autumn soup! A simple yet elegant first course, this recipe combines the warmth of Moroccan spices with the comforting creaminess of French cuisine. Easy to prepare in under an hour, it's the perfect starter for a fall dinner party or a cozy weeknight meal. Impress your guests with this sophisticated yet surprisingly simple soup!

Prep Time 20 mins

Cook Time 45 mins

Calories 53.3 kcal

Protein 3g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Potage Marocain Moroccan Soup

Fresh Pumpkin
4 cups vegetable broth
1 medium chopped onion
Water
Ras El Hanout Spice Mix
salt to taste
Ground Coriander
1/2 cup milk
1 tablespoon butter
dollop of plain yogurt
fresh cilantro for garnish
1 tablespoon olive oil
2 minced garlic cloves
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
pinch of saffron threads
1 (15-ounce) can of diced tomatoes (undrained)
1 (15-ounce) can of chickpeas (drained and rinsed)
1 medium butternut squash (about 4 cups)
1/2 cup heavy cream
pepper to taste

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How to Make Potage Marocain Moroccan Soup

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 medium chopped onion and 2 minced garlic cloves. Sauté for 5 minutes until softened.
Add 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, 1/4 teaspoon turmeric, and a pinch of saffron threads. Cook for 1 minute, stirring constantly, until fragrant.
Stir in 1 (15-ounce) can of diced tomatoes (undrained), 4 cups vegetable broth, 1 (15-ounce) can of chickpeas (drained and rinsed), and 1 medium butternut squash (peeled, seeded, and cubed - about 4 cups).
Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the squash is tender.
Carefully transfer half of the soup to a blender. (Use caution when blending hot liquids.) Secure the lid tightly and vent slightly to release steam.
Blend until completely smooth. Repeat with the remaining soup.
Return the pureed soup to the saucepan. Stir in 1/2 cup heavy cream or milk and 1 tablespoon butter.
Heat through gently for 3-5 minutes, do not boil.
Season to taste with salt and pepper.
Serve hot, garnished with a dollop of plain yogurt and fresh cilantro.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

12g

Fat

Carbs

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Starters Appetizers & Snacks Soups, Stews & Chilis Vegetarian Proteins European French Mediterranean African Moroccan Vegetarian Gluten Free Fall Recipes Holiday Recipes

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Bisques Cream Soups Soups Stews Vegetables African French Easy European Beginner Cook Diabetic Dinner Party Fall Vegetarian Moroccan Dietary Spicy Seasonal Inexpensive Onions Squash Taste Mood Presentation Served Hot 3 Steps Or Less