Moroccan Pumpkin Soup (Chorbat al qara'a)

This is a French–influenced variation of a popular seasonal pumpkin soup, and it makes a fine first course for any dinner spread or as part of a Moroccan meal. While fresh pumpkin is more traditional in this recipe, butternut squash is easy to prepare and a good alternative.

Yield: 8 servings (serving size: about 2/3 cup soup, 1 teaspoon yogurt, and 1 1/2 teaspoons cilantro)

Ingredients

• 3 1/2  cups  (1-inch) cubed peeled fresh pumpkin or butternut squash (about 1 1/4 pounds)
• 2  cups  organic vegetable broth (such as Emeril's)
• 1 3/4  cups  diced yellow onion
• 1  cup  water
• 1  teaspoon  Ras el Hanout
• 3/4  teaspoon  kosher salt
• 1/2  teaspoon  ground coriander
• 1/2  cup  whole milk
• 1  tablespoon  butter
• 8  teaspoons  plain yogurt
• 1/4  cup  chopped fresh cilantro

Preparation

1. Combine first 7 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.

2. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan over low heat. Add milk and butter to pan; cook 3 minutes or until thoroughly heated. Serve with yogurt and cilantro.

Nutritional Information

Calories:

91 (0.0% from fat)

Fat:

2.3g (sat 1.3g,mono 0.6g,poly 0.1g)

Protein:

2.2g

Carbohydrate:

17.4g

Fiber:

2.8g

Cholesterol:

6mg

Iron:

0.9mg

Sodium:

392mg

Calcium:

84mg