Do you love the idea of a fall soup that is full of flavor and spice? This Moroccan Pumpkin Soup will give you all that and more. With just 10 minutes of prep work needed, you’ll have a piping hot bowl of soup waiting and ready.
The flavor of the fresh ginger paired with the roasted pumpkin is truly a match made in flavor heaven. All that’s left for you to do is add your favorite soup toppings, and you’ll be craving this spicy pumpkin soup all the time.
The beauty of this soup recipe is that it has a delicate balance of sweet and spicy – and it works really, really well.
Moroccan Pumpkin Soup
Who knew that making soup with pumpkin could be so simple? Forget about stressing over soup recipes, and give this one a go. It’s also important to note that adding the cayenne pepper is optional, so you can scale down the heat – or up it!
Gather up the list of ingredients below and get ready to go. It’s a winner for a reason – and I will gladly attest to how yummy it is!
Why You’ll Love this Pumpkin Soup Recipe
- The flavor of pumpkin is insanely balanced and delicious
- You can alter the flavors and spices as needed
- Saving and toasting the pumpkin seeds makes for a great topping!
Roasted Pumpkin Soup Ingredients
I promise that the ingredients are simple in this recipe. Just gather them up, and you’re ready to get started.
Be sure to scroll down to the recipe card for the total measurements needed.
- Pumpkin head
- Olive oil
- Yellow onion
- Salt
- Garlic cloves
- Fresh shredded ginger
- Ground black pepper
- Vegetable broth
- Cayenne pepper or harissa paste
To serve:
- heavy cream
- coconut cream
- a drizzle of olive oil
- harissa paste
- fresh herbs
- pumpkin seeds
How to make Moroccan Pumpkin Soup
First, begin roasting the pumpkin. Preheat the oven to 400F and chop your pumpkin into slices to speed up the process. There’s no need to peel it; once roasted, you’ll quickly remove the flesh. Place it in the oven for 35-40 minutes, or until fork-tender. Once the pumpkin is ready, spoon out the pumpkin flesh.
Chop the onion into small dice and mince garlic cloves. Then, add a tablespoon of olive oil into a large skillet or saucepan (it should be big enough to contain the whole soup), and sauté the chopped onion until translucent. Next, stir in minced garlic and cook until fragrant.
Add pumpkin pulp, shredded ginger, cayenne pepper (or harissa), salt, ground black pepper, and vegetable broth. Stir to combine and bring it to a boil. Then, reduce heat and simmer, covered, for 20 minutes. Stir occasionally to avoid the soup burning on the bottom of the pan.
Next, use a hand mixer to blend the soup into a creamy and smooth consistency. You could also use a jar blender. Finally, add some extra broth or water for a thinner soup, or simmer it without a lid to thicken it.
Serve it warm with some cream and a slice of bread on the side. Yum!
How to Store This Soup
Once you make this soup, it can be stored in the fridge for up to 5 days. Make sure that you use an airtight container.
This soup is also freezer-friendly so it’s great to save for later. If you store it in a freezer-safe container, it’ll last for up to 3 months.
To reheat, place the leftover soup in a saucepan on the stove and heat on medium heat. Stir to warm it up evenly.
Common Questions
Can I use canned pumpkin for this soup?
You can, but roasted pumpkin is best for the flavor! It’s also important to read on the cans of pumpkin. Some of them are actually squash – and never even pumpkin!
How do I thin out the soup?
You can add coconut milk or vegetable stock to thin out the soup. Just add, stir, and see what you think of the consistency.
Pumpkin Soup Tips:
- This is a great recipe for meal prep as you can have the pumpkin previously roasted or even use some pumpkin puree leftovers from another meal.
- Store the soup in an airtight container with a lid for up to five days in the fridge. To reheat it, simply place it in the saucepan over medium heat, and stir to warm it up evenly.
- This is a freezer-friendly soup; you could store it in individual portions for up to three months.
Recipe Notes:
A classic favorite, this spicy pumpkin soup has two remarkable attributes. First, this is a straightforward recipe made with roasted pumpkin, a comforting and healthy meal for those winter days. And second, it’s packed with cayenne pepper and fresh ginger. The texture is creamy, thick, and chunky.
Spicy Moroccan Pumpkin Soup
A great fall and winter soup recipe to warm you up with Moroccan flavors.
Ingredients
- 1 small pumpkin head, roasted
- 1 tbsp olive oil
- 1 yellow onion
- 1 tsp salt
- 4 garlic cloves
- 1 tbsp fresh ginger, shredded
- ½ tsp ground black pepper
- 2 cups vegetable broth
- ½ - 1 tsp cayenne pepper OR 1 Tbsp harissa paste (adjusted to taste)
- heavy cream
- coconut cream
- a drizzle of olive oil
- fresh herbs
- harissa paste
- pumpkin seeds
Instructions
- First, begin roasting the pumpkin. Preheat the oven to 400F and chop your pumpkin into slices to speed up the process. There's no need to peel it; once roasted, you'll quickly remove the flesh. Place it in the oven for 35-40 minutes, or until fork-tender. Once the pumpkin is ready, spoon out the pumpkin flesh.
- Chop the onion into small dices and mince garlic cloves. Then, add a tablespoon of olive oil into a large skillet or saucepan (it should be big enough to contain the whole soup), and sauté the chopped onion until translucent. Next, stir in minced garlic and cook until fragrant.
- Add pumpkin pulp, shredded ginger, cayenne pepper, salt, ground black pepper, and vegetable broth. Stir to combine and bring it to boil. Then, reduce heat and simmer, covered for 20 minutes. Stir occasionally to avoid the soup burning on the bottom of the pan.
- Next, use a hand mixer to blend the soup into a creamy and smooth consistency. You could also use a jar blender. Finally, add some extra broth or water for a thinner soup, or simmer it without a lid to thicken it.
- Serve it warm with some cream and a slice of bread on the side. Yum!
Notes
Tips
- To top with harissa you can add directly or whisk with some olive oil if the paste is thicker. A thin drizzle will work well!
- This is a great recipe for meal prep as you can have the pumpkin previously roasted or even use some pumpkin puree leftovers from another meal.
- Store the soup in an airtight container with a lid for up to five days in the fridge. To reheat it, simply place it in the saucepan over medium heat, and stir to warm it up evenly.
- This is a freezer-friendly soup; you could store it in individual portions for up to three months.