Moroccan Pumpkin Soup (Chorbat al qara'a) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a French–influenced variation of a popular seasonal pumpkin soup, and it makes a fine first course for any dinner spread or as part of a Moroccan meal. While fresh pumpkin is more traditional in this recipe, butternut squash is easy to prepare and a good alternative. Ingredients:
3 1/2 cups (1-inch) cubed peeled fresh pumpkin or butternut squash (about 1 1/4 pounds) |
2 cups organic vegetable broth (such as emeril's) |
1 3/4 cups diced yellow onion |
1 cup water |
1 teaspoon ras el hanout |
3/4 teaspoon kosher salt |
1/2 teaspoon ground coriander |
1/2 cup whole milk |
1 tablespoon butter |
8 teaspoons plain yogurt |
1/4 cup chopped fresh cilantro |
Directions:
1. Combine first 7 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
2. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan over low heat. Add milk and butter to pan; cook 3 minutes or until thoroughly heated. Serve with yogurt and cilantro.
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