Extremely Tasty Moroccan Pumpkin and Lentil Soup
Taste this Wonderful Soup Made From Butternut Pumpkins
Sep 24, 2009
Moroccan soups are traditionally hot and spicy and this one fits the same scenario. It has onions and garlic and the special flavor of lentils. Red lentils are used in this recipe not to be confused with the traditional brown lentils. The red lentils cook quicker and add a extra thickening for the soup.
Now is the time of year for those luscious pumpkins to be picked. There are many kinds of pumpkins from butternut to the traditional pumpkin used at Halloween. The soup of the day has to be full of flavor and spice. The best pumpkin soup out there is from Morocco and it is a soup that will warm your whole insides.
Moroccan Pumpkin and Lentil Soup
Serves 5-6 people
Ingredients
- 2 pound butternut squash, peeled and de-seeded
- 2 medium onions
- 2 cloves of garlic crushed
- 1/2 cup of red split lentils
- 1 teaspoon Arabica Ras el hanout spice blend
- the zest of 2 medium oranges and the juice
- 1 tablespoons of virgin olive oil
- 2 tablespoons of coriander to garnish
- salt and pepper to taste
Instructions
- Peel and de-seed the pumpkin and clean the insides. Cut the pumpkin into medium size chunks. Place the oil in a pan and heat and add the chopped onions and cook until translucent. Add the garlic, the spices, orange zest and the pumpkin. Continue to cook for another 6 minutes. Add in one liter of hot water and the lentils. Leave the soup to simmer for 25 minutes. Remove from the heat and then when cool, place in a food processor or blender. Add the orange juice and season to taste.
- Top the soup with some chopped coriander and some yogurt. Some crispy pieces of bacon or pancetta may be added on top for an alternative to this dish.
This soup would go great with a hot roast beef sandwich and a dipping sauce. The meat should be topped with some some Swiss cheese and melted in the oven before cutting. Cut the sandwich on a diagonal and serve with some bread and butter pickles.
Arabica Ras el hanout spice blend Recipe
- 1 teaspoon of ginger and coriander.
- 3/4 teaspoon of cumin, cardamon, black pepper and nutmeg.
- 1/2 teaspoon of turmeric, allspice, Spanish paprika and cinnamon.
- Also a pinch of saffron threads.
Mix all the spices together and store in a tightly closed glass jar.
A soup that will please the entire crowd and a soup extremely easy to make. When trying to serve pumpkin soup, there are so many varieties and so many spices. From the very bland to the very tasty. This recipe of course falls into the last category. Definitely, a soup worth making.
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