About This Dish
A silky, golden soup that celebrates Morocco's abundant pumpkin harvest. Sweet pumpkin is roasted or simmered with onions, ginger, and cumin, then blended into a velvety puree. What sets the Moroccan version apart from Western pumpkin soups is the distinctive spice profile: cumin, ginger, and a touch of cinnamon create a warmly spiced flavor that is quintessentially North African. Finished with a swirl of argan oil or olive oil and a sprinkle of toasted cumin seeds, this soup has become popular in both traditional homes and modern Moroccan restaurants.
Ingredients
- 800 g Pumpkin or butternut squash, cubed
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1.5 tsp Ground cumin
- 1 tsp Ground ginger
- 1/4 tsp Ground cinnamon
- 3 tbsp Olive oil or argan oil
- to taste Salt and pepper
- 4 cups Water or vegetable broth
- 1 tsp Toasted cumin seeds for garnish
Instructions
- 1
Sauté onion and garlic in olive oil for 5 minutes.
- 2
Add pumpkin cubes, ground cumin, ginger, and cinnamon. Stir 2 minutes.
- 3
Add water or broth. Simmer for 25 minutes until pumpkin is very soft.
- 4
Blend until silky smooth. Season with salt and pepper.
- 5
Serve drizzled with oil and topped with toasted cumin seeds.
Tips & Tricks
- Roasting the pumpkin first intensifies the sweetness and adds depth.
- Butternut squash is the easiest substitute if pumpkin is unavailable.
- A drizzle of argan oil at serving adds an authentic Moroccan touch.