Moroccan Spiced Autumn Soup Recipe

Name: Moroccan Spiced Autumn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Pumpkin Or Butternut Squash, Peeled And Cut Into 2 Inch Pieces; 12 whole Carrots, Medium Size Peeled And Cut Into 2 Inch Pieces; 2 whole Sweet Potatoes, Large, Scrubbed And Left Whole; 2 Tablespoons Olive Oil; 1 whole Onion, Large; Chopped; 2 cloves Garlic, Smashed; 1/4 teaspoons Cayenne Pepper; 1 teaspoon Cumin, Ground; 1/2 teaspoons Ginger, Ground; 6 cups Vegetable Stock; 1/2 cups Heavy Cream Or Creme Fraiche; Salt And Pepper, to taste; Harissa And Creme Fraiche For Serving

Servings: persons

1 pound Pumpkin Or Butternut Squash, Peeled And Cut Into 2 Inch Pieces
12 whole Carrots, Medium Size Peeled And Cut Into 2 Inch Pieces
2 whole Sweet Potatoes, Large, Scrubbed And Left Whole
2 Tablespoons Olive Oil
1 whole Onion, Large; Chopped
2 cloves Garlic, Smashed
1/4 teaspoons Cayenne Pepper
1 teaspoon Cumin, Ground
1/2 teaspoons Ginger, Ground
6 cups Vegetable Stock
1/2 cups Heavy Cream Or Creme Fraiche
Salt And Pepper, to taste
Harissa And Creme Fraiche For Serving

1
Preheat the oven to 400F.
2
Place the pumpkin, carrots, and sweet potatoes on a parchment lined baking sheet evenly spread out.
3
If there is not enough room and the pan is crowded, the vegetables will just steam instead of roast.
4
You may need to cook the vegetables in batches.
5
Roast them for 30-45 minutes or until they are very soft and slightly caramelized.
6
When the vegetables have finished cooking set them aside.
7
In a large saucepan heat 2 tablespoons of olive oil over medium high heat.
8
Add the onion and saute for 5 minutes or until soft and beginning to brown.
9
Add the garlic and saute another 2 minutes.
10
Next add the cayenne, cumin and ginger and stir until fragrant, about 1-2 minutes.
11
Add the stock, and the roasted vegetables and reduce the heat.
12
Simmer for 10 minutes.
13
Remove the soup from the heat and puree (*) until very smooth.
14
Return the soup to the saucepan and add the heavy cream.
15
Season to taste with salt and pepper.
16
If the soup is too thick you can thin it with additional stock or water.
17
Serve with Harissa (a North African chili paste) and creme fraiche.
18
* I use an immersion blender.
19
If you are using a blender or food processor, carefully puree the soup in batches.

1187

kcal

Calories

110

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 1 pound Pumpkin Or Butternut Squash, Peeled And Cut Into 2 Inch Pieces, 12 whole Carrots, Medium Size Peeled And Cut Into 2 Inch Pieces, 2 whole Sweet Potatoes, Large, Scrubbed And Left Whole, 2 Tablespoons Olive Oil, and more.

Yes, Moroccan Spiced Autumn Soup 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 Spiced Autumn Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions