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Year of the Soup: Week 46

Please forgive me for being so terrible at the whole blogging thing for the past two weeks.  I blame the wedding (can I do that?)  I realized today that I had better make a soup tonight or I would be stuck making 7 soups in less than 4 weeks when I return from our honeymoon.  Hmmm…perhaps the leftover pumpkins from Halloween could make something delicious after all.  So I present to you soup number 46.  Do not skip the garnish on this soup – that’s what makes it delicious.  Without the cilantro and garlic flavors, it just feels like another light squash soup.  With them, however, this recipe has a lot more flair.  It’s light, flavorful, and very fall appropriate.  Enjoy!

Moroccan Vegetable Soup

Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped parsnips
  • 8 ounces fresh pumpkin
  • 3 1/2 cups vegetable stock
  • fresh ground pepper and salt to taste
  • lemon juice to taste
  • 1 1/2 teaspoon olive oil
  • 1/2 garlic clove, minced
  • 3 tablespoons chopped fresh parsley and cilantro
  • a good pinch of paprika
Directions
  1. Heat the oil and butter in a large pan.  Add the onion and cook for about 3 minutes until soft, stirring occasionally.  Add the carrots and parsnips and stir well.  Cover and cook over low heat for 5 minutes longer.
  2. Cut the pumpkin into chunks, discarding the skin and pith.  Stir into the pan, cover, and cook for 5 minutes longer.  Add the stock and seasoning and slowly bring to a boil.  Cover and simmer for 35 to 40 minutes until the vegetables are tender.
  3. Leave the soup to cool slightly.  Pour into a  food processor or blender and puree until smooth, adding a little extra water if the soup seems too thick.  Pour back into the rinsed pan and reheat slowly.
  4. To make the garnish, heat the oil in a small pan.  Add the garlic and herbs and fry for 1 to 2 minutes.  Add the paprika and stir well.
  5. Adjust the seasoning of the soup and stir in lemon juice to taste.  Pour into bowls and spoon a little of the prepared garnish on top, which should then be lightly swirled into the soup.