Moroccan Pumpkin Soup (L'hamraak Garagh)

Total Time
1hr 42mins
Prep 12 mins
Cook 1 hr 30 mins

This is definitely something "different" than your usual Thanksgiving fare.

Ingredients Nutrition


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

5 5

WOW!! This soup was amazing. It has a flavor unlike anything else I hjave ever tasted. Very exotic, sweet, but mild; great cold weather soup. This was so good I took it to work and shared it with a coworker, because I knew she would love it too. I used canned chickpeas, and added cardamon and a pinch of five star powder. My taste buds just thought the flavor would be complemented with the additions.

4 5

pretty good soup. i put it on the stove and used canned chickpeas.

1 5

It was Horrible!! I had to throw the entire batch out.. My friend described it as a cross between Humus and Pumpkin Pie.. Ick!!