Moroccan · Soup
Moroccan Pumpkin and Ginger Soup
Sweet winter pumpkin simmered with ginger, cinnamon and a little cumin, then blended smooth and finished with argan or olive oil. Moroccan pumpkin (gr'aa) turns silky and honeyed, and the warm spices keep it from being one-note. A festive-looking bowl that costs almost nothing.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 5
- Level
- Easy
Ingredients
- 800 g pumpkin or butternut squash, peeled and cubed
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1 thumb fresh ginger, grated
- 1/2 tsp cinnamon, 1/2 tsp cumin, pinch chilli
- 3 tbsp olive oil, plus argan oil to finish
- Salt, black pepper, and toasted pumpkin seeds to serve
Method
- 1
Soften aromatics
Sweat the onion, garlic and ginger in olive oil for 6 minutes, then add cinnamon, cumin and chilli and stir for a minute.
- 2
Cook the pumpkin
Add the pumpkin and 1 litre water, bring to a simmer and cook 20 minutes until the squash is completely tender.
- 3
Blend
Blend to a smooth, velvety soup and season with salt and pepper, loosening with hot water to your preferred thickness.
- 4
Finish
Ladle into bowls and finish each with a thread of argan or olive oil and a scatter of toasted pumpkin seeds.
Chef's tips
- A drizzle of nutty argan oil at the end is the Souss touch that makes this soup memorable.
- Roast the pumpkin first for 20 minutes if you want a deeper, caramelised flavour.
Frequently asked questions
Sweet or savoury?
It sits in between — the squash is naturally sweet, balanced by cumin, ginger and chilli. Add a little more chilli if you want it firmly savoury.
Can I make it creamy?
Stir in a spoon of smen or a splash of milk at the end, though the blended squash is already silky on its own.