Moroccan pumpkin soup - taste bomb

This might be the most colorful & tasty soup we ever made! We got the recipe from our favorite Dutch cooks: Chicks Love Food and even my husband who doesn't like soup loved this one.

Source: Chickslovefood

Preparation time +/- 30 minutes

Serves 2-3 people


400 gr pumpkin cubes

1 tablespoon Ras el Hanout (Metro)

1 cm fresh ginger

2 garlic cloves

1 vegetable stock cube

200 ml coconut milk

100 gr soft goat cheese (Co&Co @ Metro, Danilovsky or Meat-Cheese-Wine)

1 naan bread (or pita)

4 sprigs fresh cilantro (coriander)

1 handful pistachio nuts

3 table spoons pomegranate berries

Heat a bit of olive oil in a soup pan and add the pumpkin cubes and the Ras el Hanout. Peal and grate the ginger and add to the pan. Add the crushed garlic and cook for +/- 5 minutes on medium heat.

Add 500 ml water to the pan and the vegetable stock and coconut milk. Stir well! Cook for about 15 minutes and then add half of your soft goat cheese to the pan. Blend the soup until soft&smooth.

Grill your naan or pita until crispy. Chop the pistachio nuts and coriander.

Serve the soup in the soup bowls and sprinkle the coriander, nuts, pomegranate and rest of the goat cheese. Serve it with the bread and you will have a colorful&very tasty soup.


Photo credits: Chickslovefood

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