moroccan pumpkin soup

Creamy Moroccan Pumpkin Soup

moroccan pumpkin soup

Creamy Moroccan Pumpkin Soup


  • 1 kg pumpkin chopped into small cubes
  • 2 potatoes chopped small cubes
  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 litre Campbell’s Moroccan Soup Base
  • 1 cup cream
  • Salt & pepper to taste
  • Toasted pumpkin seeds and sour cream


  • In a large saucepan add oil and cook onion until soft on low heat. Add pumpkin and potato and soup base. Cook for 20 minutes or till veg is cooked. Then using a stick blender or food processor blend till smooth. Put back into pot and then add the cream till warmed through. Season to taste and garnish with toasted pumpkin seeds and sour cream and some crusty bread

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