Moroccan Pumpkin Soup L Hamraak Garagh
Dive into the warm, aromatic embrace of Moroccan Pumpkin Soup, or "L Hamraak Garagh," a heartening dish infused with the captivating flavors of North Africa. This velvety soup brings together tender pumpkin, sweet carrots, and a vibrant medley of warming spices like cumin, cinnamon, and paprika, creating a rich, fragrant base. Enhanced with a touch of honey for subtle sweetness and garnished with optional drizzles of cream, toasted pumpkin seeds, and fresh cilantro, this satisfying bowl is as comforting as it is nutritious. Perfect for a cozy weeknight dinner or an impressive appetizer, it pairs beautifully with crusty bread or flatbread. Ready in just an hour, this easy-to-make soup offers a flavorful journey through Moroccan-inspired cuisine.
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Recipe Information
Ingredients
- 1000 grams pumpkin (peeled and cubed)
- 2 tablespoons olive oil
- 1 piece yellow onion (finely chopped)
- 3 pieces garlic cloves (minced)
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon ground ginger
- 1 liter vegetable or chicken broth
- 2 pieces carrots (peeled and chopped)
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 milliliters heavy cream or coconut milk (optional, for garnish)
- 2 tablespoons toasted pumpkin seeds (optional, for garnish)
- 2 tablespoons fresh cilantro (chopped for garnish, optional)
Instructions
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Stir in the minced garlic, ground cumin, ground cinnamon, paprika, and ground ginger. Cook for 1 minute, until the spices are fragrant.
4. Add the cubed pumpkin, chopped carrots, vegetable or chicken broth, honey, salt, and black pepper to the pot. Stir to combine.
5. Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 25-30 minutes, or until the pumpkin and carrots are tender.
6. Using an immersion blender, puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches using a countertop blender.
7. Taste the soup and adjust seasoning if needed, adding more salt or spices to your preference.
8. Reheat the blended soup over low heat if needed before serving.
9. Ladle the soup into bowls and, if desired, drizzle with heavy cream or coconut milk. Garnish with toasted pumpkin seeds and fresh chopped cilantro for added texture and flavor.
10. Serve warm with crusty bread or flatbread on the side.
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 6057 mg | 263% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 58.6 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4388 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
