Moroccan Pumpkin Soup
Servings 4 people
Ingredients
- 3 cups roasted pumpkin canned pumpkin can work as well
- 4 cups vegetable stock
- 1 can coconut cream 13.5 ounce can
- 1/4 cup olive oil
- 1 tablespoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon Moroccan sweet paprika regular sweet paprika can also work
- 1/2 tablespoon ground coriander
- 1/2 tablespoon cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper powder
Instructions
- In a mixing bowl, add the pumpkin, vegetable stock, Moroccan sweet paprika, cinnamon, ground cumin, ground coriander, cayenne pepper, and salt. Stir to combine.
- Heat the olive oil in a soup pot or high-sided saucepan over medium heat. Add the ground turmeric and black pepper and quickly stir to combine with the oil.
- Add the pumpkin mix. Stir occasionally while bringing the pumpkin to a boil. Once boiling, remove the pumpkin mix.
- Stir occasionally until the soup starts to boil, then remove from heat.
- Pour in the coconut cream. Using a handheld food processor, process the pumpkin mix until it's thinned to your desired soup consistency. If using a sauce pan, you may want to pour the soup into a blender and blend accordingly.
- Serve.