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Moroccan Pumpkin Soup (Chorbat al qara'a)

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

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

Nutrition 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

How to Make It

  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.