Moroccan Pumpkin Soup (L’hamraak Garagh)

May 17, 2023May 17, 20230 3
Moroccan Pumpkin Soup recipe with flavorful spices and nutritious garbanzo beans
in Soup

Prep

6 hours

Cook

1 hour

Ready In

7 hours

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup dried garbanzo beans
3 tablespoons vegetable oil
3 leeks , white and light green part only or 2 large onions
8 cups chicken broth or 8 cups vegetable broth
6 6 cups butternut squash , peeled , seeded & diced or 4 cups canned pumpkin puree
2 -4 tablespoons honey
1 cinnamon sticks or 2 teaspoons ground cinnamon
1/8 1/8 teaspoon nutmeg or 1/8 teaspoon ground cloves
1 teaspoon salt
fresh ground pepper

Nutrision Information

Servings Per Recipe
8
Calories
382
Sugar
11g
Fat
11g
Moroccan Pumpkin Soup is a traditional North African dish that has evolved over centuries to reflect the diverse Arabic, Berber, and Moorish influences on the region's cuisine. The soup is typically made with seasonal vegetables, spices, and legumes and served as a hearty main course or appetizer in Moroccan households and restaurants. Garbanzo beans, also known as chickpeas, are a staple ingredient in many Moroccan dishes and provide a rich source of protein and fiber that sustains energy and promotes fullness. This soup is a great meal option for vegetarians who want to incorporate more plant-based protein into their diet or for anyone who wants a healthy and delicious meal to warm up on a cold day.

Instructions

1.Soak the garbanzo beans in water for at least 6 hours or overnight until they soften.
2.Drain and rinse the garbanzo beans.
3.Heat the vegetable oil on medium heat in a large pot or dutch oven.
4.Add leeks or onions and saute until they turn translucent.
5.Pour chicken broth or vegetable broth, add cinnamon stick, and bring to a boil.
6.Add garbanzo beans, squash or pumpkin puree, honey, nutmeg or cloves, salt, and pepper.
7.Reduce heat to a simmer and cook for 1 hour, or until the beans and vegetables are soft.
8.Remove the cinnamon stick(s) and blend the soup until creamy with an immersion blender or in batches with a regular blender.
9.Garnish with fresh herbs, toasted nuts, or croutons, and serve hot.

PROS

Moroccan Pumpkin Soup is a comforting and satisfying meal that is packed with protein, fiber, and vitamins to support a healthy diet.

The soup can be made ahead and stored in the freezer for a quick and easy meal later on.

CONS

The soup is slightly sweet due to the honey and pumpkin flavors and may not appeal to everyone’s taste buds.

Some people may not like the texture of garbanzo beans in soup.

HEALTH & BENEFITS

Moroccan Pumpkin Soup is a nutrient-dense meal that is rich in complex carbohydrates, protein, and fiber.
Garbanzo beans are a good source of plant-based protein, iron, and folate, which support blood health and prevent anemia.
They are also high in dietary fiber, which promotes digestion and bowel regularity.
Squash and pumpkin are rich in antioxidants, vitamins A and C, and potassium, which boost immune function and lower blood pressure.
Honey adds antibacterial and anti-inflammatory properties to the soup.

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