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Moroccan Pumpkin Soup
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Moroccan Pumpkin Soup

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people

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.