Moroccan Pumpkin Soup (Chorbat al qara'a)

recipe
This is a French–influenced variation of a popular seasonal pumpkin soup, and it makes a fine first course for any dinner spread or as part of a Moroccan meal. While fresh pumpkin is more traditional in this recipe, butternut squash is easy to prepare and a good alternative.

Yield:

8 servings (serving size: about 2/3 cup soup, 1 teaspoon yogurt, and 1 1/2 teaspoons cilantro)

Recipe from

Cooking Light

Nutritional Information

Calories 91
Caloriesfromfat 0.0 %
Fat 2.3 g
Satfat 1.3 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 2.2 g
Carbohydrate 17.4 g
Fiber 2.8 g
Cholesterol 6 mg
Iron 0.9 mg
Sodium 392 mg
Calcium 84 mg

Ingredients

3 1/2 cups (1-inch) cubed peeled fresh pumpkin or butternut squash (about 1 1/4 pounds)
2 cups organic vegetable broth (such as Emeril's)
1 3/4 cups diced yellow onion
1 cup water
1 teaspoon Ras el Hanout
3/4 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 cup whole milk
1 tablespoon butter
8 teaspoons plain yogurt
1/4 cup chopped fresh cilantro

Preparation

1. Combine first 7 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.

2. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan over low heat. Add milk and butter to pan; cook 3 minutes or until thoroughly heated. Serve with yogurt and cilantro.

Amy Riolo,

Cooking Light

January 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note