Recipe by Member #610488
This Fall Season soup is Moroccan as well as French in spirit. Very easy to prepare and would make a great first course for a fall menu.
Top Review by magpie diner
I was searching around for recipes to make with this massive pumpkin I have cut into today. Ran across this one and think it's pretty great - easy peasy. I made it vegan so skipped the milk and used some soyogurt. Worked out really well. I added a bit of sugar and a touch more salt - probably due to the broth I was using. Pureed up like a dream and now I'll have a nice soup waiting for us in the freezer. Thanks!
- 3 1⁄2 cups fresh pumpkin or 3 1⁄2 cups butternut squash, 1-inch cubed and peeled
- 2 cups vegetable broth
- 1 3⁄4 cups yellow onions, diced
- 1 cup water
- 1 teaspoon ras el hanout spice mix
- 3⁄4 teaspoon kosher salt
- 1⁄2 teaspoon ground coriander
- 1⁄2 cup whole milk
- 1 tablespoon butter
- 8 teaspoons plain yogurt
- 1⁄4 cup fresh cilantro, rough chopped
Directions See How It's Made
- Combine first 7 ingredients in a large saucepan and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
- Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape) and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
- Pour pureed mixture into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan over low heat. Add milk and butter to pan and cook 3 minutes or until thoroughly heated. Serve with yogurt and cilantro.