Roast Pumpkin & Chickpea Moroccan Soup
Indulge in the rich flavors of Morocco with our Roast Pumpkin & Chickpea Moroccan Soup. This hearty soup features tender cubes of pumpkin, sliced leeks, minced garlic, and nutritious chickpeas, all simmered in a fragrant blend of Moroccan spices, miso paste, vegetable stock, and a hint of smoked paprika. A warm and comforting bowl perfect for any occasion!
Ingredients
- 1 whole pumpkin cubed
- 1 leek sliced
- 2 garlic cloves minved
- 1 can chickpeas drained
- 1 tsp moroccan spice
- 2 tbsp miso paste
- 2 cups vegetable stock
- 1 cup water
- 1 tsp smoked paprika
Instructions
- Cut the pumpkin into cubes and roast at 180° C for one hour. Then, remove the lid for the last 20 mins to brown.
- In a soup pot, saute the leek and garlic in a little water until the leeks are softened.
- Add all other ingredients, boil, and simmer for five minutes.
- Using a stick blender, pulse the soup until it smooths out the pumpkin but not to the point that all chickpeas are blended.
- Served topped with a swirl of cashew cream (see notes below).
Notes
CASHEW CREAM
1 cup cashews and 1 cup water
Add both ingredients to a high speed blender and pulse until smooth.
Tried this recipe?Let us know how it was!