Moroccan Pumpkin Soup Lhamraak Garagh Recipes

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

Ingredients

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

MOROCCAN-STYLE PUMPKIN (WITH LENTILS)

Moroccan-Style Pumpkin (With Lentils) image

The pumpkin - or those squashes whose non-English names translate as "pumpkin" - is a staple the world over, turned into substantial dishes celebrated for their sweetness and density. So-called sugar pumpkins, which are smaller and more flavorful than anything you might carve, are the best for cooking and available even in supermarkets. But you can tackle the big boys too. This recipe uses cubes of pumpkin flesh. Admittedly, getting at the good stuff is the tricky part. And of course you can use any orange-fleshed squash in any pumpkin recipe. But given the season, let's assume you're working with a pumpkin. Start just as if you were carving a jack-o'-lantern: cut a circle around the stem, then pull up on the stem and discard it. Using the cavity as a handle, peel the pumpkin with a sturdy vegetable peeler. Yes, it will take a while. Then cut the pumpkin in half and scrape out the seeds with an ice cream scoop or heavy spoon. You can discard the seeds or roast them. (More on that in a moment.) Cut or scrape off any excess string and cut the pumpkin into approximately 1-inch cubes. (A 4-pound pumpkin will yield about 8 cups of cubes.)

Provided by Mark Bittman

Categories dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil, plus a little more if necessary
1 pound boneless leg of lamb, cut into 1-inch cubes and trimmed of fat
Salt and freshly ground black pepper
1 large or 2 medium onions, roughly chopped
6 cups 1-inch cubes pumpkin flesh
2 teaspoons minced garlic
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 fresh bay leaves
1/2 cup dry white wine
2 cups chicken, beef or vegetable stock
1 1/2 cups chopped ripe tomatoes with juices (canned are fine)
1 cup lentils
Chopped cilantro for garnish

Steps:

In a heavy pot with a lid, heat 2 tablespoons olive oil on medium-high heat. When hot, add the lamb; sprinkle with salt and pepper and cook until browned on all sides, 5 to 8 minutes total, stirring as needed. Remove the pieces of lamb to a plate and reduce the heat to medium.
If the pan is dry, add more oil. Add onions and cook, stirring occasionally, until soft, 5 minutes. Add pumpkin, garlic, turmeric, cinnamon and cumin; cook until pumpkin begins to soften, about 10 minutes.
Add bay leaves, wine, stock and tomatoes, and return lamb to the pan. Bring to a boil, then reduce the heat and cook for at least 45 minutes on medium-low, partly covered. Stir occasionally; add more stock if needed.
Add lentils, and bring the mixture back to a boil. Adjust heat a simmer. Continue to cook, uncovered, stirring occasionally, until the lentils are tender and the liquid is thick, about 30 minutes. (If at any point it threatens to become too thick, add a bit of stock or water.) Taste, and adjust the seasoning. Remove the bay leaves, and garnish with cilantro before serving.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 760 milligrams, Sugar 5 grams, TransFat 0 grams