Delicious. I vegan-ized it by adding almond milk and earth balance instead of milk and butter.
Moroccan Pumpkin Soup (Chorbat al qara'a)
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.
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- Calories: 91
- Calories from fat: 0.0%
- Fat: 2.3g
- Saturated fat: 1.3g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.1g
- Protein: 2.2g
- Carbohydrate: 17.4g
- Fiber: 2.8g
- Cholesterol: 6mg
- Iron: 0.9mg
- Sodium: 392mg
- Calcium: 84mg
- 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
- 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.
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