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Moroccan Pumpkin Soup (L'hamraak Garagh)
This is definitely something "different" than your usual Thanksgiving fare.
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dried garbanzo beans
tablespoons vegetable oil
, white and light green part only or 2 large
or 8 cups
6 cups butternut squash, peeled, seeded & diced or 4 cups
canned pumpkin puree
or 2 teaspoons
or 1/8 teaspoon
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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