Moroccan spices such as ginger and tumeric give this pumpkin soup a warm and unique flavor. (Sharon Bishop, Paleo Fondue)
"Thick, creamy, and pleasantly aromatic, this Moroccan pumpkin soup is a lovely addition to the fall harvest table," says Sharon Bishop of Paleo Fondue.
- 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)
Heat a skillet to medium high and add the cooking fat.
Add the onion and cook for about a minute. Add the garlic and continue cooking and stirring until the onions are translucent.
Transfer the onion and garlic to a pot and turn the heat to medium.
Add the pumpkin puree, coconut milk, apricots, and water to the pot. Stir until combined.
Add the ginger root, turmeric, sea salt, cinnamon, and cumin.
Continue cooking and intermittently stirring for about 15 minutes.