Soupe à la citrouille Pumpkin soup

Name: Soupe à la citrouille Pumpkin soup
Yield: Serves 4
Cuisine: Moroccan
Ingredients: ½ tsp harissa, or to taste; leaves from a bunch of flat leaf parsley, finely chopped; salt, to taste; 1 tbsp extra-virgin olive oil; ½ tsp ground black pepper; 50 g (1¾ oz) cooked chickpeas; 500 ml (18 fl oz) chicken or vegetable stock; 500 ml (18 fl oz) chicken or vegetable stock; 500 g (1 lb 2 oz) pumpkin, peeled, deseeded and cut into large chunks

Preparation info

Serves
4

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

This simple, healthy, autumnal soup puts pumpkin centre stage and enhances the subtle flavour with a gentle kick of harissa. Use chopped basil instead of parsley, if you wish.

Ingredients

500 g (1 lb 2 oz) pumpkin, peeled, deseeded and cut into large chunks
50

Africa
Morocco
Marrakech
Gluten-free
Soup
North Africa
Mediterranean
Autumn

Method

Put the pumpkin in a saucepan with the stock and simmer gently for 10–15 minutes. Allow to cool, transfer to a blender with the cooking water and whiz to a smooth consistency.
Return the mixture to a saucepan, stir in the chickpeas, pepper, harissa and parsley and heat through. Season with salt. Drizzle each bowl with a thread of olive oil before serving.