Moroccan Pumpkin Soup (L'Hamraak Garagh) Recipe

Name: Moroccan Pumpkin Soup (L'Hamraak Garagh)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 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 1/8 teaspoon nutmeg or 1/8 teaspoon ground cloves; 1 teaspoon salt; fresh ground pepper

Servings: persons

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.

2287

kcal

Calories

153

Fat

Carbs

157

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Moroccan Pumpkin Soup (L'Hamraak Garagh) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Pumpkin Soup (L'Hamraak Garagh)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions