Moroccan Pumpkin Tomato Soup

Moroccan Pumpkin Tomato Soup

For the first time today in a long time, I woke up to a blanket of white. Not the gross wet kind. Not the heavy slushy kind. The real kind. The snow at the end of White Christmas. The snow of legends.  The snow we all hope for on Christmas morning and the snow that doesn’t seem so horrible as we look out our windows and picture our commute to or from work. 

Snow, snow, snow, snow, SNOW!


And with that weather I want nothing more than a big bowl of soup. Or stew.  This week actually, I’ve got both for you.

First the soup.  I’m pretty sure we’re all saying  soup’s on! more than once a week in these frigid times of year.  I know I am. In fact, since I keep my apartment at below average temperatures because I’m cheap, I rely on warming myself from the inside, and this is just the thing.

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I’m not sure if any of you remember the tomato soup from Africa, but it has proven over the past three years to be one of my faves. I make it every few months, warm or cool out and it never seems to fail to hit the tomato soup spot.  What’s not to like? Tomato, pumpkin, a little heat and some goat cheese to top!  Well, I figured there was a good way to twist that up to be more Moroccan than African (though, I do recognize that Morocco is in fact, in Africa), and today I’ve done it. 

Grabbing inspiration from a soup I saw in Kitchen Matrix, this will also satisfy those new years’ resolutions. Still going strong right? I’m sure. I have faith in you.  And you should have faith in this soup.

Recipe notes:

Want more beans? Just do it. Throw in another can.

Go heaping with the spices. More is more.



Moroccan Tomato Pumpkin Soup
Serves 4
A hearty tomato pumpkin soup with a Moroccan twist
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  1. 2 TB olive oil for the pan
  2. 1 onion, diced
  3. 1 jalapeno, diced
  4. 1 TB minced ginger
  5. 1 TB minced garlic
  6. 2 tsp, heaping cumin
  7. 2 tsp, heaping coriander
  8. 2 tsp, heaping cinnamon
  9. 1 14-ounce can crushed tomatoes
  10. 1 can canned pumpkin (not pumpkin pie)
  11. 1 TB honey
  12. 5 cups vegetable stock
  13. 1 14-ounce can garbanzo beans (or 2, if you prefer it beany)
  14. 2 cups chopped spinach (frozen is fine)
  15. Parsley, finely chopped to garnish
  16. Goat cheese, to taste (about 1TB per bowl)
  1. Heat some oil in the bottom of the stock pot, enough to coat. Add the onions and jalapenos and sauté until soft. Add the spices and cook another two minutes.
  2. Add the honey, tomatoes, pumpkin, spinach and stock. Simmer about 10 minutes.
  3. With an immersion blender, puree until smooth. Add the beans and boil for about 5 minutes.
  4. When you are ready to serve, add goat cheese and parsley to each bowl.
Adapted from Various
Adapted from Various
The Hungary Buddha Eats the World


Written after a pretty good Monday.

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