Sunday, November 30, 2008

Moroccan Pumpkin Soup (Shorabit Yatkeen)

After barreling through the last of the Thanksgiving leftovers (sniff sniff...bye bye mashed potatoes, stuffing and gravy!), I wanted to make something low key and easy yet kinda sorta staying with a fall theme. This beautiful yellow-orange pumpkin soup was in order. It's from one of my favorite vegetarian cookbooks "Olive Trees and Honey". A few of the recipes in the book uses eggs and dairy and I was happy that this recipe was completely animal free. I checked online and found it posted here in case you want to try it.

It's a fairly thick and hearty, warm comforting soup with hints of cinnamon and nutmeg which melds well with the sweetness of the pumpkin (I used butternut squash). I added yellow split peas instead of chickpeas because I realized mid recipe that I ran out of chickpeas which is a far superior bean in my opinion. But the split peas are very nice too. I also added a bit of cumin which is not called for in the recipe because I wanted to add some earthiness to it. It was a good call. A bowl of this and a warm pita was a perfect dinner for me.


Gina said...

That looks so fantastic!

aTxVegn said...

That looks a lot like a squash and lentil soup I make. I think that's a great flavor combo. Your soup looks yummeeee!