Moroccan Pumpkin Soup (Chorbat al qara'a)

Stellar recipe! I have some ras el hanout on hand from a recipe my dad gave me and used it here. I used butternut squash soup - and this is a winner.

Delicious soup, and relatively quick and easy to make. I used butternut squash, and didn't have the morroccan spice, so simply omitted it. I increased the other spices slightly, and thought this was pretty flavorful. I served this with a green salad and the rice-lentil cakes (without the salsa) from a couple of issues ago. Nice meal.

This was a delicious part of our Thanksgiving dinner. I had already roasted the pumpkin beforehand, so I just added the pumpkin puree right before blending all the soup ingredients. The spices add a pleasant but not overpowering flavor. Would definitely make this again.

We made this soup with butternut squash. It was FANTASTIC!!! It receieved complements from everyone, even my husband who is not a soup fan. Definitely will make again.

I made this with butternut squash and chicken broth and it is just fantastic. Servings say for 8 (2/3 c per serving), but my husband and I liked it so much it was only about 4 servings. The seasoning is not spicy, but warming and works wonders with the other flavors -- we also let our one year old try some and he ended up eating half a bowl. A definite keeper.

Delicious. I vegan-ized it by adding almond milk and earth balance instead of milk and butter.