Moroccan Pumpkin Soup

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This is a sweet mild pumpkin soup that is quick and easy to make. The leeks give it a nice mild onion flavor and the chickpeas add a chewiness.

Serving Size: 4

Ingredients:

• 1 cups chickpeas, cooked
• 3 tablespoons olive or vegetable oil
• 2 leeks (white and light green part only), chopped
• 4 cups vegetable bullion
• 4 cups pumpkin puree
• 2-4 tablespoons sugar, agave, corn or maple syrup
• 2 teaspoons cinnamon
• 1/2 teaspoon allspice
• 2 teaspoons salt
• dash Tabasco
• ground pepper to taste

Directions:

1. Heat the oil in a large saucepan over med-low heat.
2. Add the leeks or onions and saute until soft and translucent, 5 to 10 min.
3. Add the broth, pumpkin, chickpeas, sugar, spices, salt and pepper.
4. Heat until boiling point.
5. Reduce heat to low, and simmer.
6. Add the leeks or onions.
7. Serve warm with crusty whole grain bread.

Notes:

adapted from http://pumpkinnook.com/cookbook/intrec07.htm

This entry was posted on Monday, January 12th, 2009 at 9:18 pm and is filed under Chickpeas, Leek, Pumpkin, Soups. You can follow any responses to this entry through the RSS 2.0 feed.

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