Pumpkin soup

Pumpkin soup

By
From
A Month in Marrakesh
Serves
6
Photographer
David Loftus

Ingredients

Quantity Ingredient
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 onion, chopped
garlic, peeled
2kg pumpkin, peeled, deseeded and roughly chopped
2 fresh bay leaves
1 teaspoon ground cumin
1 teaspoon cumin seeds
small handful flat-leaf parsley
small handful fresh coriander
1 tablespoon saffron threads
200g chickpeas, drained
1.5 liters vegetable stock
sea salt
freshly ground black pepper

Spicy chickpeas

Quantity Ingredient
100g chickpeas, drained
1/2 tablespoon * harissa [rid:1562]
3 tablespoons extra-virgin olive oil
lemon, squeezed
freshly ground black pepper

Method

  1. To make the spicy chickpeas, put all the ingredients in a bowl, season generously with pepper and refrigerate until ready to use.
  2. To make the soup, heat the olive oil in a large saucepan over a medium heat, then add the onion and garlic and sauté until softened. Add the pumpkin, bay leaves, ground cumin, cumin seeds, parsley and coriander and cook for a further 5 minutes, stirring occasionally. Add the saffron threads, chickpeas and vegetable stock. Season generously with salt and pepper, then bring the mixture to the boil. Cover and simmer over a low heat for 40 minutes.
  3. Transfer the soup to a food processor, in batches if necessary, and blend until smooth. Reheat gently and serve in bowls with a drizzle of olive oil and the spicy chickpeas on the side.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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