K
KYHeirloomer
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Moroccan Pumpkin Soup
1 small sweet pumpkin, about 3 1/2 pounds, peeled, seeded, cut in pieces
7 cups chicken stock
6 oz cooked chickpeas
1 1/2 tsp ground black pepper
1 1/2 tsp harissa (or to taste)
Leaes from a bunch of flat leaf parsley, finely chopped
Salt to taste
Put the pumpking in a saucepan with the stock and simmer gently until pumpkin is softened. Allow tocool, transfer to a blender with the cooking water, and blend to a smooth consistency. You may have to do this in batches.
Return the mixture to saucepan, stir in the chickpeas, pepper, harissa, and parsley and heat through. Season with salt.
Drizzle a thread of olive oil into each bowl of soup before serving if desired.
1 small sweet pumpkin, about 3 1/2 pounds, peeled, seeded, cut in pieces
7 cups chicken stock
6 oz cooked chickpeas
1 1/2 tsp ground black pepper
1 1/2 tsp harissa (or to taste)
Leaes from a bunch of flat leaf parsley, finely chopped
Salt to taste
Put the pumpking in a saucepan with the stock and simmer gently until pumpkin is softened. Allow tocool, transfer to a blender with the cooking water, and blend to a smooth consistency. You may have to do this in batches.
Return the mixture to saucepan, stir in the chickpeas, pepper, harissa, and parsley and heat through. Season with salt.
Drizzle a thread of olive oil into each bowl of soup before serving if desired.