Moroccan Pumpkin Soup L Hamraak Garagh Recipes

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MOROCCAN PUMPKIN SOUP (L'HAMRAAK GARAGH)



Moroccan Pumpkin Soup (L'hamraak Garagh) image

Make and share this Moroccan Pumpkin Soup (L'hamraak Garagh) recipe from Food.com.

Provided by Mirj2338

Categories     Vegetable

Time 1h42m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup dried garbanzo beans
3 tablespoons vegetable oil
3 leeks, white and light green part only or 2 large onions
8 cups chicken broth or 8 cups vegetable broth
6 cups butternut squash, peeled, seeded & diced or 4 cups canned pumpkin puree
2 -4 tablespoons honey
1 cinnamon sticks or 2 teaspoons ground cinnamon
1/8 teaspoon nutmeg or 1/8 teaspoon ground cloves
1 teaspoon salt
fresh ground pepper

Steps:

  • Cover the chickpeas with water.
  • Cover and allow to soak overnight.
  • Drain.
  • Saute the leeks in the oil over medium heat until soft and translucent,approximately 5-10 minutes.
  • Add the broth, pumpkin cubes or puree, chickpeas, honey, spices and salt to the pan.
  • Cover and simmer until the chickpeas are tender, about 1 1/4 hours.
  • If using the cinnamon stick, discard it.
  • If desired, transfer the soup to a blender and puree until smooth.
  • Season to taste.
  • Note: Sugar pumpkins are eating pumpkins.
  • They are considerably smaller than ornamental carving pumpkins.
  • For Vegan option do not use honey. And for Vegetarian do not use Chicken broth.

Nutrition Facts : Calories 233.5, Fat 8.2, SaturatedFat 1.3, Sodium 1067.7, Carbohydrate 30.8, Fiber 5.4, Sugar 10.2, Protein 11.1

MOROCCAN VEGETABLE SOUP



Moroccan Vegetable Soup image

A great winter-time vegetable soup, featuring pumpkin as the star.

Provided by Laura Roberts

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h30m

Yield 5

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
1 cup peeled, chopped carrots
1 cup peeled, chopped parsnips
1 cup canned pumpkin puree
1 quart vegetable stock
1 teaspoon lemon juice
salt to taste
ground black pepper to taste
½ teaspoon dried cilantro
2 teaspoons olive oil
1 clove garlic, minced
3 tablespoons chopped fresh parsley
⅛ teaspoon paprika

Steps:

  • Heat 2 tablespoons olive oil in a large pot. Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.
  • Stir in the pumpkin puree and stock. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are tender, about 40 minutes. Add lemon juice, salt, pepper, and cilantro. Taste and adjust seasonings, if necessary. Remove from heat and allow to cool.
  • Ladle soup in batches into a food processor and blend until smooth (or use an immersion blender). If soup is too thick, thin with additional stock. Return pureed soup to the pot and heat through.
  • To make the garnish, heat olive oil in a small skillet. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.

Nutrition Facts : Calories 147 calories, Carbohydrate 17.8 g, Fat 8 g, Fiber 4.8 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 625.3 mg, Sugar 7.5 g

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