Do you enjoy soups that bring both warmth and worldly flair? Moroccan pumpkin soup delivers exactly that — a beautifully balanced blend of sweet, savory, and spicy that transports your taste buds straight to North Africa. It’s a velvety, fragrant soup that’s equal parts comfort food and culinary adventure.
The base flavor is creamy pumpkin, of course, but the real magic comes from the Moroccan-inspired spice blend. Sweet paprika, turmeric, cumin, coriander, and cinnamon each layer in earthy depth, while a gentle touch of cayenne pepper provides a subtle spark of heat. The end result? A soup that’s soothing yet vibrant — rich in body, golden in color, and aromatic enough to make your kitchen smell like a spice market.
🌶️ Quick Recipe Snapshot
| Item | Description |
|---|---|
| Flavor Profile | Sweet, earthy, warm, gently spicy |
| Primary Heat Source | Cayenne pepper |
| Heat Level | Mild to medium |
| Texture | Smooth and velvety |
| Best Pairings | Crusty bread, couscous, lentil salad, or a citrusy green salad |
| Customization Ideas | Add coconut milk, harissa, or roasted pumpkin seeds |
Flavor Notes
The combination of warming spices gives this soup a flavor that’s slightly sweet, a little smoky, and gently peppery. The cinnamon and turmeric offer warmth and color, while cumin and coriander add that classic Moroccan earthiness and depth. The paprika brings in mild fruitiness, and the cayenne delivers just enough heat to keep things interesting without overpowering the rest. It’s a perfect showcase of how a small amount of spice can transform a humble pumpkin base into something spectacularly layered.
Adaptation Ideas
- For extra richness: Stir in a swirl of coconut milk or a dollop of Greek yogurt just before serving. It softens the spice and adds a creamy contrast.
- Turn up the heat: Double the cayenne or add a pinch of harissa powder (see our harissa substitute guide) for a smoky, fiery twist.
- Add texture: Top with roasted pumpkin seeds, chopped fresh cilantro, or crispy chickpeas for a satisfying crunch.
- Make it hearty: Stir in lentils or shredded chicken to turn this spiced soup into a filling main dish.
- Brighten it up: Finish with a squeeze of fresh lemon juice or a drizzle of olive oil infused with garlic or chili.
This Moroccan pumpkin soup pairs beautifully with crusty bread, couscous, or a simple green salad dressed with lemon and olive oil. It’s ideal for chilly evenings when you want comfort with a bit of exotic flair.
If you like the idea of exotic spiciness mixed with pumpkin, check out our Thai pumpkin soup too. It uses curry as its base with a cayenne kick — a different kind of heat that’s equally irresistible.
Like This Recipe? You’ll Love These Too:
- Spicy Pumpkin and Butternut Squash Soup: A hearty blend of pumpkin and squash with a cumin-and-crushed-red-pepper boost.
- Ancho Pumpkin Soup: Smoky, earthy pumpkin soup highlighted by ancho chile and brown sugar for a sweet-smoke twist.
- Mexican Tomato Soup: Earthy, with a citrusy tang. This is a total feel-good soup.
Moroccan Pumpkin Soup
Ingredients
- 3 cups roasted pumpkin canned pumpkin can work as well
- 4 cups vegetable stock
- 1 can coconut cream 13.5 ounce can
- 1/4 cup olive oil
- 1 tablespoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon Moroccan sweet paprika regular sweet paprika can also work
- 1/2 tablespoon ground coriander
- 1/2 tablespoon cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper powder
Instructions
- In a mixing bowl, add the pumpkin, vegetable stock, Moroccan sweet paprika, cinnamon, ground cumin, ground coriander, cayenne pepper, and salt. Stir to combine.
- Heat the olive oil in a soup pot or high-sided saucepan over medium heat. Add the ground turmeric and black pepper and quickly stir to combine with the oil.
- Add the pumpkin mix. Stir occasionally while bringing the pumpkin to a boil. Once boiling, remove the pumpkin mix.
- Stir occasionally until the soup starts to boil, then remove from heat.
- Pour in the coconut cream. Using a handheld food processor, process the pumpkin mix until it’s thinned to your desired soup consistency. If using a sauce pan, you may want to pour the soup into a blender and blend accordingly.
- Serve.