Moroccan Pumpkin Soup (L'hamraak Garagh)
photo by Tulip-Fairy
- Ready In:
- 1hr 42mins
- 1 cup dried garbanzo beans
- 3 tablespoons vegetable oil
- 3 leeks, white and light green part only or 2 large onions
- 8 cups chicken broth or 8 cups vegetable broth
- 6 6 cups butternut squash, peeled, seeded & diced or 4 cups canned pumpkin puree
- 2 -4 tablespoons honey
- 1 cinnamon sticks or 2 teaspoons ground cinnamon
- 1⁄8 1/8 teaspoon nutmeg or 1/8 teaspoon ground cloves
- 1 teaspoon 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.
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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.
What a great soup, we used pumpkins as the children wanted to carve them. The flesh was scraped out so I pureed the soup for a better consistancy. It tasted like nothing I have made before, sweet, spicy and exotic. A great winter warmer that my guests really enjoyed. I used onions as I didn't have any leeks and it was still delicious. Served it with recipe#260654. Thank you Mirj this is nothing like hummus or Pumpkin pie, I will be making this again!