Moroccan Pumpkin Soup (L'hamraak Garagh) Recipe #13577
This is definitely something "different" than your usual Thanksgiving fare.
by Mirj
1¾ hours | 12 min prep
SERVES 8
- 1 cup dried garbanzo beans
- 3 tablespoons vegetable oil
- 3 leeks, white and light green part only or 2 large onions
- 8 cups chicken broth or vegetable broth
- 6 cups fresh pumpkin or butternut squash, peeled, seeded & diced or 4 cups canned pumpkin puree
- 2-4 tablespoons honey
- 1 cinnamon stick or 2 teaspoons ground cinnamon
- 1/8 teaspoon ground allspice or nutmeg or ground cloves
- 1 teaspoon salt
- fresh ground pepper
- Cover the chickpeas with water.
- Cover and allow to soak overnight.
- Drain.
- Saute the leeks in the oil over medium heat until soft and translucent,approximately 5-10 minutes.
- Add the broth, pumpkin cubes or puree, chickpeas, honey, spices and salt to the pan.
- Cover and simmer until the chickpeas are tender, about 1 1/4 hours.
- If using the cinnamon stick, discard it.
- If desired, transfer the soup to a blender and puree until smooth.
- Season to taste.
- Note: Sugar pumpkins are eating pumpkins.
- They are considerably smaller than ornamental carving pumpkins.
- For Vegan option do not use honey. And for Vegetarian do not use Chicken broth.
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5 stars