Name: Recipe for Moroccan Spiced Pumpkin Soup
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: 8 (1 cup) servings
Cuisine: Soups and Stews
Ingredients: 1 1/2 canola oil; 2 1/2 yellow onion, diced; 1/8 cinnamon; 1 pinch of ground allspice; 1/8 ground cayenne pepper; 1/8 black ground pepper; 1/4 ground coriander; 4 fresh pumpkin, peeled, clean and diced; 3 low sodium vegetable broth; 1/4 1% milk

Soups and Stews Exotic Flavors of Morocco

Cinnamon, allspice, coriander, pepper. The exotic flavors of Morocco, so highly prized that they have been used as currency and impelled Europe’s exploration of the entire world. The fact that they all have well-documented health benefits is an added bonus. The subtle flavor of allspice is an ideal match for fresh pumpkin and brings out the sweetness and richness. Ground coriander adds an earthy, nutty flavor—if you’re not fond of the taste, substitute cumin and a touch of ground fennel seed.

Moroccan Spiced Pumpkin Soup

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 8 (1 cup) servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Recipe Ingredients

1 1/2 teaspoons canola oil
2 1/2 cups yellow onion, diced
1/8 teaspoon cinnamon
1 pinch of ground allspice
1/8 teaspoon ground cayenne pepper
1/8 teaspoon black ground pepper
1/4 teaspoon ground coriander
4 cups fresh pumpkin, peeled, clean and diced
3 cups low sodium vegetable broth
1/4 cup 1% milk

Follow the prep technique next to each ingredient.
In a stock pot, sauté onions in oil until translucent.
Add the spices and diced pumpkin, and sauté to extract their aroma.
Cook over medium heat until pumpkin is tender, add the milk and turn off heat.
Purée soup and turn heat back on, cook for five more minutes. Remove from heat and serve.