Sunday November 6, 2011 22:24

Pumpkin Vegetable Soup Recipe (also known as Moroccan Vegetable Soup)

Posted by Ureviews

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1 tablespoons olive oil or less (enough to saute the onions)
1 medium onion, approved chopped
1 cup peeled, chopped carrots  (Or baby carrots)
1 cup peeled, chopped parsnips
1 cup canned pumpkin puree (15oz Or so, a little more or less won’t make a big difference)
1 quart vegetable stock (You can use 4 cups of water and 4 table spoons of Osem Vegetable Consomme.
1 teaspoon lemon juice
salt to taste (1/4 tsp should be good)
ground black pepper to taste
1/2 teaspoon dried cilantro


Saute the chopped onions in olive oil, add the carrots and parsnips and continue to cook on meidum heat covered for 5 minutes  (Stir from time to time).

(Click on picture for enlarement)


Add Vegetable soup, Pumpkin Puree, Bring to simmer (A little bubbling and then reduce to low). Cover.


Let it cook covered for 40 minutes.


Add the rest of the ingredients (Lemon, Salt,pepper, Cilantro)

Let it cool a little.


In 2 or 3 batches use a Blender/mixer and mix it until nice creamy. (About 1 minute on medium then high)


Sprinkle some fresh ground black pepper and Viola ! Enjoy the most delicious soup ever!



Please comment how you liked this soup!




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