RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Soup, Moroccan Pumpkin - meat, pareve
Moroccan Pumpkin Soup (L'Hamraak Garagh) 1 cup dried chickpeas 3 tablespoons vegetable oil 3 leeks, white and light green part only OR 2 large onions 8 cups chicken or vegetable broth 6 cups fresh pumpkin or butternut squash, peeled, seeded & diced OR 4 cups canned pureed pumpkin 2-4 tablespoons honey 1 (3-inch) stick cinnamon or 2 teaspoons ground cinnamon 1/8 teaspoon ground allspice or nutmeg or ground cloves 1 teaspoon salt freshly fround pepper Cover the chickpeas with water. Cover and allow to soak overnight. Drain. Saute the leeks in the oil over medium heat until soft and translucent, approximately 5-10 minutes. Add the broth, pumpkin cubes or puree, chickpeas, honey, spices and salt to the pan. Cover and simmer until the chickpeas are tender, about 1 1/4 hours. If using the cinnamon stick, discard it. If desired, transfer the soup to a blender and puree until smooth. Season to taste. Note: Sugar pumpkins are eating pumpkins. They are considerably smaller than ornamental carving pumpkins. Source: THE WORLD OF JEWISH ENTERTAINING Gil Marks
