- 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
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.
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.
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esanders's Review
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
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
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
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
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.
madielion's Review