RECIPES

Moroccan Pumpkin Soup

Moroccan spices such as ginger and tumeric give this pumpkin soup a warm and unique flavor.

Moroccan spices such as ginger and tumeric give this pumpkin soup a warm and unique flavor.  (Sharon Bishop, Paleo Fondue)

  • Prep Time

    10min

  • Cook Time

    15min

  • Total Time

    25min

  • Servings

    4

"Thick, creamy, and pleasantly aromatic, this Moroccan pumpkin soup is a lovely addition to the fall harvest table," says Sharon Bishop of Paleo Fondue.

Ingredients

  • ½ Vidalia or Sweet Yellow Onion, sliced
  • 1 Garlic Clove, minced
  • 2 cups of Pumpkin Puree
  • 1 cup of Full Fat Coconut Milk
  • ¼ cup of Diced Apricots (dried or fresh)
  • ½ cup of Water
  • ½ teaspoon of Grated Ginger Root
  • 1 teaspoon of Turmeric
  • ½ teaspoon of Sea Salt
  • ½ teaspoon of Cinnamon
  • ½ teaspoon of Cumin
  • 1 Tablespoon of Cooking Fat (Butter, Ghee, Coconut Oil)

Preparation

Step 1

  • Heat a skillet to medium high and add the cooking fat.

Step 2

  • Add the onion and cook for about a minute. Add the garlic and continue cooking and stirring until the onions are translucent.

Step 3

  • Transfer the onion and garlic to a pot and turn the heat to medium.

Step 4

  • Add the pumpkin puree, coconut milk, apricots, and water to the pot. Stir until combined.

Step 5

  • Add the ginger root, turmeric, sea salt, cinnamon, and cumin.

Step 6

  • Continue cooking and intermittently stirring for about 15 minutes.

Step 7

  • Enjoy!