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Moroccan Pumpkin Soup: Date Added: 25 Nov 2015
Listed in: Soups and Stews

1 Tbl olive oil
half an onion, diced small
2 cloves garlic, put through a garlic press (or minced)
2 tsp ras el hanout (can purchase from the Souk in Pike Place Market)
1 can organic pumpkin (it has a more squashy flavor)
1 qt container of veggie stock
½ tsp harissa or other hot spice (harissa can be found at Metropolitan Market)
1 small bunch cilantro, finely chopped
salt and pepper

Cooking Instructions

Heat oil in a big pot. Saute onions for 5 mins or so, until they start to color. Add garlic and ras el hanout, stir for about 3 mins. Empty can of pumpkin into pot, and stir until combined with onions and spice. Add in veggie stock, stirring to combine the pumpkin into the liquid, and bring to a simmer. Add harissa (and more to taste) then salt and pepper. Stir in cilantro, serve.

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