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.
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!
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