Moroccan Pumpkin Almond Soup

Cooked with aromatic Moroccan spices and sweet pumpkin, this hearty winter soup packs a flavoursome punch. It’s smooth, velvety texture — courtesy of Almo Milk — spells pure comfort food. 

 

Prep: 10 mins | Cook: 45 mins | Serves: 6 

There’s nothing like a spicy soup to keep the comfort levels high throughout winter, and this simple, wholesome soup is one to add to your collection. Cooked in turmeric, cumin, coriander and fennel, the exotic flavours will warm you up from head to toe. Its spicy kick is hushed with almond milk and sweet pumpkin. 

But besides being delicious, this hearty soup is also very nutritious. Pumpkin is packed with vitamins and minerals (particularly immune-boosting vitamin A and vitamin C), while also being relatively low in calories due to its high water content. Just one cup of smashed pumpkin contains only 50 calories and an impressive 245% of your daily recommended intake of vitamin A.

Pumpkin is also a good source of antioxidants, such as alpha-carotene, beta-carotene and beta-cryptoxanthin. These compounds can neutralize free radicals, preventing oxidative damage and protecting against certain cancers.  We also love the addition of turmeric, which contains, among others, a powerful medicinal compound called curcumin. Curcumin is well-studied for its potent anti-inflammatory, anti-tumour and antioxidant effects. 

Tip: Sprinkle with pumpkin seeds for additional protein. These oval-shaped green seeds are remarkably high in amino acids, especially tryptophan, which can support a restful night’s sleep. 

Ingredients

  • 1 1/2 cups Almo Milk
  • 3 tbsp coconut oil
  • 2 onions, diced
  • 2 cloves garlic
  • 4 cups pumpkin, peeled and cubed
  • 2 large carrots, peeled and chopped
  • 2 cups vegetable broth
  • 1 tsp ground cumin, turmeric, fennel, coriander

To serve: 

  • 1/4 cup Almo Crème
  • Bunch of fresh coriander, chopped and tossed with olive oil
  • Freshly ground black pepper and sea salt

 

Method

  1. Heat coconut oil in a soup pot or high-side saucepan over medium heat. Sauté onion and garlic until fragrant and softened. Add diced pumpkin and carrot, and continue to cook for another 5 minutes. 
  2. Stir in all spices and sauté for another 2-3 minutes, until lightly toasted. Add vegetable broth and Almo Milk. Simmer for 15 minutes or until pumpkin is cooked through.
  3. Place half of the mixture into a food processor and blend until smooth. Repeat for the remaining soup. Return to the saucepan and simmer, covered, over low heat for a further 25 minutes.
  4.  Taste and season accordingly with freshly ground black pepper and sea salt. Serve with a sprinkle of coriander and a dollop of Almo Crème.