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Moroccan pumpkin soup

Moroccan pumpkin soup image


2 tablespoon extra virgin olive oil
1 brown onion (diced)
1 clove garlic (crushed)
1 teaspoon ground coriander
2 teaspoon ground cumin
1⁄4 teaspoon chilli powder
2 carrots (chopped)
1 kilogram kent pumpkin (skin removed, cut into 3 cm cubes)
1 litre vegetable stock (salt reduced)
400 gram can chickpeas (drained and rinsed)
1⁄2 bunch coriander leaves (chopped, to serve)
1 cup greek yoghurt (reduced fat, to serve)
Sourdough bread (to serve)


  1. Heat extra virgin olive oil in a large heavy based pan. Add onion, garlic, coriander, cumin and chilli powder, and cook for 2-3 minutes, stirring occasionally.
  2. Add carrot, pumpkin and vegetable stock. Stir well to combine and simmer for 20 minutes, stirring occasionally.
  3. Add the chickpeas and cook for a further 5 minutes. Remove from heat.
  4. Once cooled, blend the mixture to a smooth consistency.
  5. Return the soup to heat and bring to a boil.
  6. Divide among 4 bowls. Top with coriander and Greek yoghurt. Serve hot with crusty bread.


  • Store in the Decor Microsafe® Soup Mug for a convenient on-the-go lunch. To enjoy later simply pop open the lid steam release vent and microwave reheat.

Recipe republished with permission from Nutrition Australia ACT Inc.