Moroccan pumpkin soup (soup maker)

This cozy Moroccan pumpkin soup is a warming blend of vibrant spices, velvety pumpkin, and a whole lot of comfort. If you are dreaming about creamy rich autumn bliss in a bowl, grab your favorite one, wrap yourself in a cozy blanket, and let’s whip up a pot! Remember to dunk a few chunks of crusty bread whilst you’re indulging 🍲🎃🫶! And if you love crispy fried sage leaves, adorn your bright bowl of coziness with them, those buttery earthy aromas will make this soup your new favorite.

My early memories of pumpkin are of buttery aromas of filo pumpkin pie under a generous snow of icing sugar. When pumpkins were ripe, dad would get a giant one, scoop the seeds out and grate the flesh for the pie. It was a one and done experience that let me crave more, but I wouldn’t see another pumpkin for a whole year.

When I moved to England, I was fascinated by the myriad of pumpkin and squash varieties available.

When our kids were younger, magazines or supermarket recipe cards were my go-to school-night meal ideas. Back then, in a magazine, I found an amazing Jamie Oliver soup recipe that eased me into a different kind of flavors, milder and sweeter, with a soul-warming twist. I must have made that chunky soup a dozen of times – with roasted pumpkin chunks and topped with handfuls of Moroccan spiced chickpeas. I can’t seem to find that recipe anymore, even though I’ve searched obsessively for it for weeks.

So, I’ve just created a new one that evoked those early years of oscillating between sour chunky broths and creamy bright soups that pack a whole-lot of goodness within.

And that’s how this Moroccan pumpkin soup came to be, a distant cousin of Moroccan Harira soup.

What you’ll love about this recipe

As the autumn foliage paints the fields and hills with hues of red and gold, there’s no better way to embrace the spirit of the season than with a steaming bowl of Pumpkin Soup.

Infused with rich spices, this heartwarming recipe is a blend of sweet and savory flavors which I crave every time a chill is in the air. From its velvety texture to its aromatic spices, here’s why my take on a Moroccan Pumpkin Soup deserves a spot on your fall menu.

1. A Fusion of Flavors: It’s written in the stars that pumpkin and aromatic spices will create a harmonious symphony for your taste buds. I added spices like cumin, cloves, and cinnamon to bring depth and complexity to the soup, making each spoonful a journey of taste sensations.
2. Nutrient-Rich Goodness: Pumpkin, the star ingredient of this soup, is not only delicious but also incredibly nutritious, despite its low calories. It’s packed with vitamins and antioxidants, predominantly vitamin A. If you are adding chickpeas, you will add a whooping amount of fiber and protein. With its wholesome ingredients, this Moroccan Pumpkin Soup is a great one to add to your repeats of gut health friendly dishes. Your body will thank you for it !
3. Vegetarian and Gluten-Free: One of the best things about this Moroccan Pumpkin Soup is its versatility. If you’re simply looking for a hearty, plant-based meal, this recipe is a wonderful choice. Make it vegan by replacing the butter with oil and skip the cream! And if you are avoiding gluten, this recipe will work for you, but watch the food labels if you are allergic, sometimes spice mixes contain gluten!
4. Quick and Easy: In less than an hour, you can have a pot of aromatic, steaming soup ready to enjoy. The straightforward steps and minimal cooking time make it a perfect choice for weeknight dinners or lazy weekends when you’re looking for a low-effort meal. You can make this in a soup maker like I have or on the stove (use a stick blender to achieve smoothness).
5. Versatile and Customizable: Whether you prefer a subtle hint of heat (less cayenne pepper if that’s the case), an extra squeeze of lemon, or a garnish of seeds and herbs, this Moroccan chickpea and pumpkin soup can be tailored it to your personal taste preferences. I encourage you to experiment with different toppings, make this on repeat throughout the chilly evenings of autumn and winter!

Watch how to make moroccan pumpkin soup (for soup maker)

Ingredients you’ll need

• Pumpkin– I used a medium size Baby Bear pumpkin.
• Moroccan spice mix – I adapted this Moroccan spice mix, but toned down the cinnamon and cayenne pepper and skipped the sugar since the pumpkin flesh was so sweet already. I also made a version with Ras el hanout (another Moroccan spice mix), using a store bought mix that has dried rose petals in, it’s a lot milder if you are scared of the chili.
• Chickpeas – I used Queen chickpeas, they are such a treat, plump and soft, with wonderful nutty flavors. But any canned or jarred chickpeas will do.
• Butter – if you want this recipe to be vegan, just replace it with olive oil.
• Olive oil– I cook most things with extra virgin olive oil nowadays, it’s such a joy for my health.
• Onion– I used a large white onion and it makes a difference, as it thickens the soup whilst it imparts all the savory vibes.
• Sour cream or creme fraiche– you need a few serious dollops to balance the flavors at the end. If you want this recipe to be vegan, just skip it or replace it with a vegan alternative.
• Salt and black pepper & onion granules – sprinkle on the pumpkin wedges before roasting, it will enhance the taste without needing to add more at the end.
• Sage leaves – a small bunch, leaves picked or the equivalent of a few tablespoons. Sage is optional, but, oh boy, it does make a huge difference! Crispy buttery leaves atop the creamy soup, yum!
• Lemon juice – squeeze half a lemon and give it a taste. Add more if needed!
• Hemp seeds – a tablespoon of shelled hemp seeds will add a mild nutty taste and texture. They are optional, or replace them with your favorite seeds.

How to make moroccan pumpkin soup (step-by-step)

Pro Tips

• Avoid adding too much water during cooking, you can add little by little until you are happy with the consistency.
• Add more water if your soup is too thick or if you are reheating it the next day.
• Add the cream (if using) at the end or in your bowl while it’s still steaming hot, avoid boiling the soup with the cream, it might curdle.
• BEST TIP: roast the pumpkin wedges (make ahead) and keep in the fridge for several days. Bring them all together whenever you want!

What to serve with this gorgeous pumpkin soup

• Idea 💡: You can reserve some pumpkin, cut it in cubes, season and roast it. Use it to top up the soup for a different dimension to this creamy dreamy soup.
• Top the soup with croutons, seeds or toasted spiced nuts or simply serve with crusty bread.
• If you want even more heartiness, add a handful of cooked chickpeas to the soup and either leave them whole or blend them with the rest of the ingredients.
• Moroccan Flatbread: Serve the pumpkin soup with traditional Moroccan flatbread such as khobz or msemen to soak up the flavors.
• I suggest a simple drizzle of yogurt sauce with chili oil will pair beautifully.
• If you fancy more soups that are equally elegant, check out my pea and basil soup, you will want to make it on repeat!

variations and substitutions

• If you have an abundance of squash in the fall, just replace the pumpkin with squash. Yummy!
• You can replace the spice mix with a store bought one or Ras-el-hanout.
• If you want this soup to be vegan, skip the cream and replace the butter with more olive oil. You can replace the cream with coconut milk, but you may get a flavor that is not a traditional Moroccan or North African pairing.
• If you are not a sage fan, use any fresh herbs you like, finely chopped coriander and mint would work wonderfully.
• I love all seeds and nuts, but this soup would call for pumpkin seeds or toasted nigella seeds. And imagine a beautifully jeweled sprinkle of pistachios! Bliss!

This comforting, aromatic soup combines the earthy sweetness of pumpkin with an exquisite blend of spices, creating a dish that’s as nourishing as it is soul-soothing.

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moroccan pumpkin soup FAQ

Moroccan pumpkin soup (in soup maker)

Moroccan pumpkin soup with toasted chickpeas hemp seeds and fried sage leaves is a comforting dish that combines the warmth of traditional Moroccan spices with the rich, velvety texture of pumpkin.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Pumpkin roasting time 45 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main Course, Soup

Cuisine british, Moroccan, North African

Servings 3

Equipment

• 1 Soup maker (or stick blender if cooking on the stove) I use a Tokit omni-cook
• 1 frying pan (for toasting chickpeas)
• 1 Sheet pan (for roasting pumpkin)
• 1 Chopping board (for slicing onions and preparing the pumpkin)

Ingredients

  

• 1 medium pumpkin yields approximately 500 g roasted pumpkin flesh
• 2 tbsp olive oil and a little more for frying the sage and the chickpeas
• 1 tbsp butter and a little more for frying the sage and the chickpeas
• 350 g water or more if too thick
• 1 large onion
• 1 can chickpeas approximately 250 g drained
• 100 g sour cream or crème fraîche
• 1/2 lemon juice squeezed
• 1 tbsp shelled hemp seeds optional
• 2 tbsp sage leaves or a small bunch – leaves picked optional

For the Moroccan spice mix

• 2 tsp paprika
• 2 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1 tsp pepper
• 1/4 tsp cayenne pepper (or just a pinch – it's hot!)

Instructions

 

Prepare the pumpkin and onion

• Wash the pumpkin, so that there is no soil or grit on it.

  On a board, cut in quarters (wedges), being careful as it can be a little tough, depending on the variety you use.
• Scoop out the seeds and "guts" like fibres and discard them.
• Peel and slice a large onion, set it aside.

Prepare the Moroccan spice mix

• In a small bowl, add the powdered spices (paprika, cumin, cinnamon, ginger, cloves, cayenne pepper), salt and black pepper and give them a thorough mix with a teaspoon.
• Reserve 1-2 teaspoons of the mix for rubbing onto the pumpkin wedges and for the chickpeas.

Roast the pumpkin wedges

• Line a sheet pan or tray with baking (parchment) paper. Drizzle a little olive oil, sprinkle salt and pepper and rub the pumpkin wedges with your hands to cover the flesh well.
• Rub a teaspoon of Moroccan spice mix on the flesh of the pumpkin wedges.
• Place in a preheated oven for 45 minutes at 200 °C (or 390 °F) until the flesh is soft when pierced with a fork.

  When they cooled down enough to handle, scoop the flesh out.

Fry the sage leaves

• Add a little butter and olive oil and gently fry the sage leaves, turning them quickly so they get crispy, without burning.
• Set them aside on a kitchen paper towel.

Toast the chickpeas

• Drain the chickpeas. Place a frying pan on medium heat, add a drizzle of oil and add the drained chickpeas, moving them around gently with a wooden spoon.
• Add a teaspoon of the Moroccan spice mix and saute gently for a few minutes. Set aside until ready to top the soup.

Make the soup

• In the soup maker bowl, add the sliced onion and a little butter and olive oil. Saute for a few minutes at low speed. My food processor is also a soup maker and is set at 120℃ (250℉) for 3 minutes.
• Once the onion is translucent, add the spice mix and continue the gentle frying for a few minutes.
• Add the roast pumpkin flesh and the water and cook for 20 minutes. My food processor is also a soup maker and is set at 100℃ (212℉) for 20 minutes.
• Blend the soup on the setting required by your soup maker and be careful with the hot liquid, make sure you have a lid tightly on!

Dress the soup

• Squeeze the juice of half a lemon and give it a taste. Add more if needed!
• Add the cream if using and swirl it in the hot soup without needing to heat further. Or you can just add it to the steaming bowl before you eat.

Add the toppings and enjoy!

• Top with hemp seeds and the fried sage leaves.
• Serve with crusty sourdough or with flatbread. Bon Appétit!

Video

Notes

This recipe (like most soups recipes) is quite forgiving.

You can eyeball the oil and butter or the water (always put a bit less and add more if you need to).

Be as creative as you like with your toppings, or just no toppings at all!

If you prefer a chunky soup, reserve some pumpkin chunks and chickpeas to add back in the soup after blending.

Remember to rate my recipe and leave a review!

Keyword morrocan harira soup, pumpkin soup moroccan, spiced Moroccan chickpea soup

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