Moroccan Pumpkin Soup (Chorbat al qara'a)

6 Reviews
ADD YOUR REVIEW
Yield
8 servings (serving size: about 2/3 cup soup, 1 teaspoon yogurt, and 1 1/2 teaspoons cilantro)
By Amy Riolo
January 2009
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

madielion's Review

reubli
November 06, 2011
Delicious. I vegan-ized it by adding almond milk and earth balance instead of milk and butter.

esanders's Review

Pepita
November 29, 2010
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.

reubli's Review

esanders
February 24, 2009
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.

Pepita's Review

madielion
January 29, 2009
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.

nilofer's Review

nilofer
January 25, 2009
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.

mamakate's Review

mamakate
January 21, 2009
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.