Appetizers / Soups / Salads

Moroccan pumpkin soup is for Soup.

Moroccan pumpkin soup takes 10 minutes to prepare.

Moroccan pumpkin soup takes 20 minutes to cook.

Moroccan pumpkin soup makes 8 servings.

The ingredients for Moroccan pumpkin soup are:

3.5 cup Pumpkin, canned, without salt
6 serving Pacific Natural Foods Organic Free Range Chicken Broth, 1 cup
2 cup Chickpeas (garbanzo beans) cooked from dry beans
4 serving Garlic clove (by ROBI101)
.5 tsp Cinnamon, ground
.5 medium (2-1/2" dia) Onions, raw
2 tsp Cumin (ground) (by IVORYGRL1)
2 tsp Coriander, ground (by BMGORDON)
.5 tsp Chili powder
2 tsp MORTON Sea Salt, Fine Salt (by ABSAARI84)
1 lemon yields Lemon Juice
.25 tsp Ginger, ground
2 tbsp Extra Virgin Olive Oil

Here is how you make Moroccan pumpkin soup:

finely chop onions and cook for about a min in heated oil. Add spices and garlic and cook another minute. Then add pumpkin chicken stock chick peas and salt and bring to a boil. reduce to simmer 20 min. remove from heat and allow to cool slightly. in batches puree in food processor or blender until smooth.Return to pot add lemon juice stir and serve. The recipe I found recommended homemade croutons but I think it stands alone fine without it. Serving Size: about 8-1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user KPELAEZ5.

The nutritional information for Moroccan pumpkin soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 148.9

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 997.6 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 6.5 g
• Protein: 5.7 g