Potage Marocain (Moroccan Soup)
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 828.06 ml fresh pumpkin or 828.06 ml butternut squash, 1-inch cubed and peeled
- 473.18 ml vegetable broth
- 414.03 ml yellow onions, diced
- 236.59 ml water
- 4.92 ml ras el hanout spice mix
- 3.69 ml kosher salt
- 2.46 ml ground coriander
- 118.29 ml whole milk
- 14.79 ml butter
- 39.43 ml plain yogurt
- 59.14 ml fresh cilantro, rough chopped
directions
- 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.
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Reviews
-
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!