Moroccan Spiced Pumpkin Chickpea Soup
A warming tomato-based soup with tender pumpkin, chickpeas, ginger, cumin, coriander, cinnamon, lemon, and fresh herbs.
Instructions
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Warm the olive oil in a large pot and cook the onion until soft.
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Add the garlic, ginger, cumin, coriander, paprika, and cinnamon; stir until fragrant.
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Add the pumpkin, chickpeas, tomatoes, broth, salt, and black pepper.
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Bring to a gentle boil, then reduce the heat and cover.
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Simmer until the pumpkin is very tender.
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Blend a small portion of the soup or mash some pumpkin to thicken the broth.
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Stir in the lemon juice and let the soup rest so the flavors settle.
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Taste, adjust seasoning, and serve with fresh cilantro.
Tips
Blend only part of the soup so it becomes creamy while keeping whole chickpeas and pumpkin pieces.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this recipe ahead?
Yes. Prepare it in advance, cool it promptly, and refrigerate it in an airtight container.
How should I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days.
Can I use another type of squash?
Yes. Butternut squash or sweet potato can replace pumpkin with a similar cooking time.
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