Prep 12 mins
Cook 1 hr 30 mins
This is definitely something "different" than your usual Thanksgiving fare.
Make and share this Moroccan Pumpkin Soup (L'hamraak Garagh) recipe from Food.com.
- 236.59 ml dried garbanzo beans
- 44.37 ml vegetable oil
- 3 leeks, white and light green part only or 2 large onions
- 1892.72 ml chicken broth or 1892.72 ml vegetable broth
- 1419.54 ml fresh pumpkin or 1419.54 ml butternut squash, peeled, seeded & diced or 946.36 ml canned pumpkin puree
- 29.58-59.16 ml honey
- 1 cinnamon sticks or 9.85 ml ground cinnamon
- 0.59 ml ground allspice or 0.59 ml nutmeg or 0.59 ml ground cloves
- 4.92 ml salt
- fresh ground pepper
- Cover the chickpeas with water.
- Cover and allow to soak overnight.
- 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.
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.
pretty good soup. i put it on the stove and used canned chickpeas.
It was Horrible!! I had to throw the entire batch out.. My friend described it as a cross between Humus and Pumpkin Pie.. Ick!!