Moroccan-Spiced Pumpkin Soup
Recipe type: Soup
Cuisine: Moroccan
  • 1 small pumpkin (approx. 1.5 lbs), peeled and cubed.
  • 2 quince, peeled and cubed
  • 1 medium yellow or Vidalia onion
  • approx. 5 cups vegetable broth (see below) or Chicken Broth (the exact amount will vary depending on your desired consistency)
  • 3 T. butter
  • 1 ½ tsp. ground cinnamon
  • ½ tsp. ground cumin
  • ½ tsp. ground ginger
  • Generous pinch of saffron, soaked in about ¼ cup of hot water
  • 1 cup plain yogurt
  • 1 ¼ cup yellow raisins and crushed walnuts for garnish
For the Vegetable Broth
  • Pinch of salt
  • Freshly ground black pepper
  • 3 cinnamon sticks
  • 8 garlic cloves, chopped
  • ½ head of a small cabbage, cut into large pieces
  • 2 large green onions (5 small), chopped
  • 5 carrots, chopped
  • 6 Celery stems and leaves, chopped
  • 1 bunch of parsley, knotted
  • 3 small zucchini, chopped into large pieces
  • Pinch of salt
  • Freshly ground black pepper
  • 3 cinnamon sticks
  1. Start with the vegetable broth. Fill a big kettle halfway with water and a pinch of salt. Add the chopped vegetables and more water to cover. Add the spices and bring to a boil. Once boiling, turn heat down to a simmer, cover, and allow to simmer for 2 hours.
  2. When the broth is almost finished, start preparing the pumpkin soup. Heat a large saucepan; add butter, and sauté the pumpkin, followed by the quince, then the onion.
  3. Remove the carrots, cabbage, and zucchini from the vegetable broth and add them to the pumpkin mixture. Pour some of the broth into this mixture, making sure to not add too much or the soup will be watery.
  4. Add the spices, except the saffron, and bring to boil. When the quince and pumpkin are nearly tender, add 1 cup of the raisins and the saffron-water mixture.
  5. When all ingredients are cooked, use a mixing wand or blender to puree the soup.
  6. Present with a dollop of plain yogurt, crushed walnuts, and yellow raisins. Serve with crusty bread.
Recipe by Spoon With Me at