Moroccan Pumpkin Soup

Everyone loves pumpkin soup, this one comes with warming Moroccan flavours & thickened with chickpeas. There are two options to finish this soup so make sure you check out the hints & tips to pick your favourite!

Servings 6

Effort: Easy

Prep: 10mins

Cook: 30mins

Ingredients

• 1/4 pumpkin, about 750g

• 1 Onion, diced

• 1 Large carrot, peeled & diced

• 2 Garlic cloves, minced

• 500ml Chicken stock

• 1 Can chickpeas

• 1 Can tomato, diced

• 1-2 Tbsp One Hungry Mumma Moroccan spice mix

• Salt & pepper

Extras

Pumpkin seeds & coriander - to serve

1 Cup of cream - option to make soup creamy - see hints & tips

Method

1. Add 2-4 tbsp of olive oil to a large pot on a medium-high heat and add the onion and cook until soft. Add the garlic & carrot and cook for a further 3mins until the garlic is fragrant.

2. Add the Moroccan spice mix (1-mild, 2-med), stir to combine. Add chicken stock, diced tomato, chickpeas & pumpkin. Season well.

3. Reduce the heat and simmer for 20-25 min or until the carrots and pumpkin are tender, stirring occasionally.

4. Combine the contents of the pot using a stick blender for a smooth soup. Taste & season if required.

Serve with a dollop of natural yoghurt, a squeeze of lemon & fresh chopped parsley.

Hints & tips

Blending - let the soup cool down a bit first and if you are not using a stick blender, only half fill the blender and hold the lid down firmly with a tea towel

To make the soup a more creamy finish blend the soup, add 1 cup of cream & gently reheat to a low simmer. This will give a milder spice flavour.

If you prefer more heat serve with pumpkin seeds tossed with a splash of olive oil and Moroccan seasoning then baked in the oven until crisp. Sprinkle over the soup for crunch and the extra spice!