Moroccan Pumpkin Soup

Moroccan Pumpkin Soup

Serves 4



  • 1 brown onion, peeled and chopped in half
  • 2cm piece of ginger, peeled
  • 1 red chilli (optional)
  • 1 tablespoon coconut or olive oil
  • 1kg pumpkin, deseeded, peeled and roughly chopped
  • 1 can chickpeas, drained
  • 2 tsp ground cumin
  • 2 tsp ground coriander seeds
  • 1 tablespoon maple syrup
  • 1 vegetable stock (Thermomix 1 litre of water and 1 tablespoon vegetable stock paste)
  • 200ml coconut cream, cream or yogurt


Thermomix Directions

  1. Place the onion and ginger and chilli into the bowl and blitz on speed 7, 4 seconds
  2. Scrape down bowl and add the oil
  3. Sauté on 100 degrees, speed 2, 3 mins
  4. Add the pumpkin and blitz on speed 6, 5 seconds
  5. Add the cumin, coriander seeds, red chilli, maple syrup, water, stock paste and chickpeas. Cook on 100 degrees, 17 minutes, speed 2
  6. Add the coconut cream and puree for 1 minute by turning speed to 5 and then gradually increasing to speed 9.

Stovetop Directions

  1. Chop onion and ginger roughly and place in a large pot with the coconut oil. Saute for 5 minutes on medium heat, stirring
  2. Add the pumpkin, cumin, coriander seeds, red chilli, maple syrup, stock and chickpeas. Bring to the boil then reduce to medium heat and cook for 25 minutes or until the pumpkin in soft
  3. Stir through the coconut cream
  4. Allow to cool a bit then blend until smooth