Moroccan Pumpkin Soup (L'hamraak Garagh)

Mirj's Note:

This is definitely something "different" than your usual Thanksgiving fare.

• Total Time: 1 hrs 42 mins
• Prep Time: 12 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 8

• 1 cup dried garbanzo beans
• 3 tablespoons vegetable oil
• 3 leeks, white and light green part only or 2 large onions
• 8 cups chicken broth or 8 cups vegetable broth
• 6 cups fresh pumpkin or 6 cups butternut squash, peeled, seeded & diced or 4 cups canned pumpkin puree
• 2 -4 tablespoons honey
• 1 cinnamon sticks or 2 teaspoons ground cinnamon
• 1⁄8; teaspoon ground allspice or 1⁄8; teaspoon nutmeg or 1⁄8; teaspoon ground cloves
• 1 teaspoon salt
• fresh ground pepper

Directions:

1. Cover the chickpeas with water.
2. Cover and allow to soak overnight.
3. Drain.
4. Saute the leeks in the oil over medium heat until soft and translucent,approximately 5-10 minutes.
5. Add the broth, pumpkin cubes or puree, chickpeas, honey, spices and salt to the pan.
6. Cover and simmer until the chickpeas are tender, about 1 1/4 hours.
7. If using the cinnamon stick, discard it.
8. If desired, transfer the soup to a blender and puree until smooth.
9. Season to taste.
10. Note: Sugar pumpkins are eating pumpkins.
11. They are considerably smaller than ornamental carving pumpkins.
12. For Vegan option do not use honey. And for Vegetarian do not use Chicken broth.

Reviews

[Gladgm]

WOW!! This soup was amazing. It has a flavor unlike anything else I hjave ever tasted. Very exotic, sweet, but mild; great cold weather soup. This was so good I took it to work and shared it with a coworker, because I knew she would love it too. I used canned chickpeas, and added cardamon and a pinch of five star powder. My taste buds just thought the flavor would be complemented with the additions.

[Milla]

pretty good soup. i put it on the stove and used canned chickpeas.

[Dina Meyer]

It was Horrible!! I had to throw the entire batch out.. My friend described it as a cross between Humus and Pumpkin Pie.. Ick!!