Lunch · 50 min · moroccan

Moroccan Pumpkin Soup

Dinner decisions, handled: Moroccan Pumpkin Soup pairs butternut squash with onion for a 50-minute Moroccan lunch.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Butternut squash
• 1 Onion
• 1 Carrot
• 3 cloves Garlic
• 1 tbsp Ginger
• 1.5 tsp Cumin
• 0.5 tsp Cinnamon
• 1 tbsp Harissa
• 3 tbsp Olive oil
• 5 cups Vegetable stock
• 0.25 cup Cilantro
• 1.5 tsp Salt

Steps

1. Roast the squash halves cut-side down at 425°F for 30 minutes until completely tender — roasting concentrates the sweetness in a way boiling never does.
2. Meanwhile, soften the onion, carrot, and garlic in the olive oil for 10 minutes. Add the ginger, cumin, cinnamon, and harissa and cook 2 minutes.
3. Scoop the roasted squash into the pot with the stock and simmer 15 minutes so the flavors marry.
4. Blend until completely silky, adding stock or water to reach a pourable, velvety consistency.
5. Season boldly with salt — squash soups need assertive seasoning to avoid tasting like baby food.
6. Ladle into bowls, swirl with olive oil, and shower with cilantro. The harissa’s background warmth is the Moroccan signature.

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