AHS_close_icon_dark_blue
< Back to All Recipes

Moroccan Spiced Pumpkin Soup

Yields: 8 Servings    |    Serving Size: 1 cup
Calories 54.03, Fat 1.07g, Saturated Fat 0.17g, Cholesterol 0.0mg, Carbohydrates 10.43g, Dietary Fiber 1.58g, Total Sugars 4.86g, Protein 1.78g, Sodium 54.48mg

INGREDIENTS

  • 1 1/2 tsp. canola oil
  • 2 1/2 cups yellow onion, diced
  • 1/8 tsp. cinnamon
  • 1/16 tsp. or a pinch of ground allspice
  • 1/8 tsp. ground cayenne pepper
  • 1/8 tsp. black ground pepper
  • 1/4 tsp. ground coriander
  • 4 cups fresh pumpkin, peeled, clean and diced
  • 3 cups low sodium vegetable broth
  • 1/4 cup 1% milk

DIRECTIONS

Follow the prep technique next to each ingredient.

In a stock pot, sauté onions in oil until translucent.

Add the spices and diced pumpkin, and sauté to extract their aroma.

Cook over medium heat until pumpkin is tender, add the milk and turn off heat.

Purée soup and turn heat back on, cook for five more minutes.

Remove from heat and serve.