Moroccan Pumpkin Soup (L’hamraak Garagh)

Moroccan Pumpkin Soup (L’hamraak Garagh)

  • Prep Time: 12 mins
  • Total Time: 1 hrs 42 mins
  • Servings: 8

    • About This Recipe

    “This is definitely something “different” than your usual Thanksgiving fare.”

    Ingredients

  • 1cupdried garbanzo beans
  • 3tablespoonsvegetable oil
  • 3 leeks, white and light green part only or 2largeonions
  • 8cups chicken broth or 8cupsvegetable broth
  • 6cups fresh pumpkin or 6cups butternut squash, peeled, seeded & diced or 4cupscanned pumpkin puree
  • 2 -4tablespoonshoney
  • 1 cinnamon sticks or 2teaspoonsground cinnamon
  • 1/8 teaspoon ground allspice or 1/8 teaspoon nutmeg or 1/8 teaspoonground cloves
  • 1teaspoonsalt
  • fresh ground pepper

    • Directions

  • 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.

    • Reviews

  • “WOW!! This soup was amazing. It has a flavor unlike anything else I hjave ever tasted. Very exotic, sweet, but mild; great cold weather soup. This was so good I took it to work and shared it with a coworker, because I knew she would love it too.I used canned chickpeas, and added cardamon and a pinch of five star powder. My taste buds just thought the flavor would be complemented with the additions.”

  • “pretty good soup.i put it on the stove and used canned chickpeas.”

  • “It was Horrible!!I had to throw the entire batch out..My friend described it as a cross between Humus and Pumpkin Pie.. Ick!!”

  • “This was fabulous.This is a must try for everyone!”

  • “What a great soup, we used pumpkins as the children wanted to carve them. The flesh was scraped out so I pureed the soup for a better consistancy. It tasted like nothing I have made before, sweet, spicy and exotic. A great winter warmer that my guests really enjoyed. I used onions as I didn’t have any leeks and it was still delicious. Served it with recipe#260654. Thank you Mirj this is nothing like hummus or Pumpkin pie, I will be making this again!”

  • “Family loved it.Blended it before serving.Note I’ve seen other soup recipes where the leeks are not chopped, but I quickly realized that in this recipe they should be.”

  • “Warm and comforting.Can’t wait to find our immersion blender again.”

  • “This soup is great and easy to make. I substituted the leeks with onions as I did not have any leeks at home. A dollop of joghurt or sour cream on top really gives it an extra zing.Will certainly be making this one again.”

  • “Great Soup…. Sour cream really makes it Pop. Did not have leeks, onion worked just fine.Thanks”

  • “We really liked this.I used a 400g can of chickpeas, 1/2 a cinnamon stick, less honey and added a bit of cumin.We pureed the soup, dished it up & added a dollop of sour cream & cracked pepper.I don’t know how it could taste ANYTHING like hummous or why you’d waste the whole lot (as Dina Meyer said)!I’d be happy to make it again.”

  • “I love this recipe!I like chunky soups, so I don’t puree this one.It is delicious and everyone I’ve made it for has enjoyed it.”

  • “It was acceptional.”

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