Spiced Moroccan Pumpkin Lentil Soup with Cinnamon and Harissa

Name: Spiced Moroccan Pumpkin Lentil Soup with Cinnamon and Harissa
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Soup
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon ginger, grated; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon paprika; 1/2 teaspoon turmeric; 2 cups pumpkin, diced; 1 cup red lentils, rinsed; 1 can (14 oz) diced tomatoes; 4 cups vegetable broth; 2 tablespoons harissa paste; Salt and pepper, to taste; Juice of 1 lemon

A warm, comforting soup with a blend of Moroccan spices

This hearty soup combines the richness of pumpkins and lentils with the aromatic spices of Morocco, creating a delightful mix of flavors and textures.

1 h 15 min
6
Intermediate

Ingredients

For the Soup Base

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, grated

For the Spices

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon paprika

1/2 teaspoon turmeric

For the Vegetables & Lentils

2 cups pumpkin, diced

1 cup red lentils, rinsed

1 can (14 oz) diced tomatoes

4 cups vegetable broth

For the Flavoring

2 tablespoons harissa paste

Salt and pepper, to taste

Juice of 1 lemon

Preparation

Prepping the Vegetables and Lentils

Dice Pumpkin

Dice the pumpkin into small cubes.

Rinse Lentils

Rinse the red lentils thoroughly under cold water.

Prep Aromatics

Mince the garlic and grate the ginger.

Preparing the Spice Blend

Combine Spices

In a small bowl, combine ground cinnamon, cumin, coriander, paprika, and turmeric.

Mix and Set Aside

Mix well and set aside.

Toast Spices

Heat a small pan over medium heat and toast the spices for 1 minute to enhance their aroma.

Be careful not to burn the spices as it will turn them bitter. Pro Tip: Use fresh pumpkin for a richer texture and flavor.

Cooking Process

Sautéing

Heat olive oil in a large pot over medium heat, add onions, garlic, and ginger, and cook until the onions are translucent.

Spice Infusion

Add the toasted spices and cook for another minute until fragrant.

Simmering

Incorporate pumpkin, lentils, tomatoes, and vegetable broth into the pot and bring to a boil. Reduce heat and simmer for 30-40 minutes.

Plating & Serving