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.
Moroccan Pumpkin Soup (Chorbat al qara'a)
Comments and Reviews 1-6 of 6
Pepita Posted: 01/29/09
nilofer Posted: 01/25/09
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.
esanders Posted: 11/29/10
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.
mamakate Posted: 01/21/09
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.
reubli Posted: 02/24/09
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.
madielion Posted: 11/06/11
Delicious. I vegan-ized it by adding almond milk and earth balance instead of milk and butter.