Moroccan Pumpkin Soup


The only way that I had ever had pumpkin is sweet with cinnamon and brown sugar so I was really curious to try it with more savory spices. This soup is typically made with cow’s milk, but since I had almond milk I thought the flavor would taste great with pumpkin so I used that in its place, and it was great. This dish is very light so it works well as a side dish or with other appetizers.


1 lb. Pumpkin flesh, peeled, seeded and cubed
1/4 teaspoon celery seeds
3 whole cloves
1 onion, peeled and left whole
1 bay leaf
2 teaspoons saffron threads
5 cups milk
5 tablespoons butter
Sea salt and freshly ground pepper

1. In a 4-quart pan on medium heat, add pumpkin, onions, celery seeds, bay leaf, cloves, saffron and milk. Bring heat to high and then reduce to low, simmer for 45 minutes until pumpkin is soft.

2. Remove and discard the onion, cloves and bay leaf. With a stick blender, mix the soup until smooth. Add the butter and add salt and pepper to taste. Allow to get hot, then serve.

Yields: 4 servings


  • Amira says:

    I’ve never tried pumpkin soup before, as I am only used to sweet pumpkin. Loved your recipe, Noor.

    • Noor says:

      It was really good and I loved the flavors of the celery seed and pumpkin together. Typically, they use real celery, but it’s very expensive here.

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