As autumn descends like a blanket of orange, so too my kitchen turns from the brightness of summer to an ombre of yellow through red. And can we talk about soup cravings at this time of year! How silky and warming is that first sip of soup after weeks of salad?
This Moroccan Style Pumpkin Soup is perfect for nights when you need an easy dinner that can smother you in sweet, spicy and earthy flavours. It absorbs the hustle of the day and you are settled in for the night.
I developed this recipe for one of my favourite clients, Ziggys Fresh. Whenever I visit, inevitably I leave with an armful of colours. A palette, waiting to become an artwork. Ochres, fiery reds and you can’t have an autumn scene without a pumpkin. Enjoy!
Moroccan Style Pumpkin Soup
- 500g pumpkin, peeled and chopped
- 1 tablespoon olive oil
- 1 tablespoon crushed garlic
- 2cm piece of ginger, grated
- 1 small chilli, finely chopped (optional)
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander seed
- 3 cups vegetable stock
- 1 tin chickpeas, rinsed and drained
- 200ml coconut cream
- 1 teaspoon za’atar seasoning to garnish
- Chopped mint and parsley to garnish
- Salt and pepper to taste
- Add the spices and Crushed Garlic, Chilli and Ginger with the olive oil to a saucepan and cook on medium until fragrant.
- Add the pumpkin and stock. Simmer until pumpkin is tender.
- Add the chickpeas.
- Purée the soup until smooth.
- Stir in coconut milk.
- To serve top with a sprinkling of za’atar seasoning, chopped mint and parsley, a drizzle of coconut and some roasted chickpeas (I kinda made these up as I went along.)