Spiced Moroccan Pumpkin Lentil Soup with Cinnamon and Harissa
This hearty soup combines the richness of pumpkins and lentils with the aromatic spices of Morocco, creating a delightful mix of flavors and textures.
Preparation
Get these tasks done before you start cooking.
Prepping the Vegetables and Lentils
- 1
Dice Pumpkin
Dice the pumpkin into small cubes.
- 2
Rinse Lentils
Rinse the red lentils thoroughly under cold water.
- 3
Prep Aromatics
Mince the garlic and grate the ginger.
Preparing the Spice Blend
- 1
Combine Spices
In a small bowl, combine ground cinnamon, cumin, coriander, paprika, and turmeric.
- 2
Mix and Set Aside
Mix well and set aside.
- 3
Toast Spices
Heat a small pan over medium heat and toast the spices for 1 minute to enhance their aroma.
Tip: Be careful not to burn the spices as it will turn them bitter. Pro Tip: Use fresh pumpkin for a richer texture and flavor.
How to Make Spiced Moroccan Pumpkin Lentil Soup with Cinnamon and Harissa
Total time: 1 h 40 min · Yields 6 servings
- 1
Sautéing
Heat olive oil in a large pot over medium heat, add onions, garlic, and ginger, and cook until the onions are translucent.
- 2
Spice Infusion
Add the toasted spices and cook for another minute until fragrant.
- 3
Simmering
Incorporate pumpkin, lentils, tomatoes, and vegetable broth into the pot and bring to a boil. Reduce heat and simmer for 30-40 minutes.
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