Moroccan Pumpkin Soup

This Moroccan Pumpkin Soup is a warm, comforting blend of roasted pumpkin and aromatic spices, creating a delightful vegan dish that warms the soul. Rich in flavor and nutrition, it's perfect for a cozy dinner.

Ingredients

• Pumpkin - 400 grams, peeled and diced
• Carrot - 1 medium, diced
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Vegetable broth - 500 ml
• Coconut milk - 200 ml
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, grated ginger, ground cumin, ground coriander, cinnamon, and paprika. Cook for another 2 minutes until fragrant.
3. Add the diced pumpkin and carrot to the pot, stirring to coat them in the spices. Cook for an additional 5 minutes.
4. Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for 15 minutes, or until the pumpkin and carrot are tender.
5. Remove the pot from heat and blend the soup until smooth using an immersion blender or in batches in a countertop blender.
6. Return the blended soup to the pot, stir in the coconut milk, and heat gently. Season with salt and black pepper to taste.
7. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 280
• Protein: 5 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from pumpkin and carrots, supporting immune health.
• High in fiber, promoting digestive health and satiety.

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