With the Fall winds rustling the leaves that turn color as the days and nights progress, there is nothing more satisfying than a heart and soul warming bowl of soup. ‘Tis the season for pumpkin and in this recipe, we bring it alive with gorgeous depth of Moroccan flavors that weave a tapestry of depth to the dish.
Special Ingredients needed of this dish:
Ras el Hanout. This is a wonderful mixture of Turmeric, ginger, pepper, cinnamon, allspice, coriander, nutmeg, cardamom, star anise, cloves and allepo pepper. If you can’t find it pre-made in the spice section of the grocery store, you can make it easily yourself (and, will probably taste better too!). You can find a recipe for it HERE.
Harissa paste. This is readily available in most grocery stores, sold both in mild flavor and hot. Another condiment that works equally well is Ajvar. A little harder to find, but is the perfect substitute. Harissa is made with bell peppers, while Ajvar is made with both bell peppers and eggplant. Can’t find either condiment? You can always just use tomato paste 1:1.
Moon Water. This is a magical addition to the dish that is optional. Regular water can replace this. However, if you want to start to bring some Kitchen Witchery into your meals, then this is the place to start. Moon Water is easy to make. All you need is the moon in your desired stage, a mason jar and water 🙂
Can this recipe be made ahead?
Yes! Make the recipe for just the soup, without toppings. When completely cool, ladle into a deli container or glass mason jar and store in fridge for up to 1 week. When ready to eat, warm on stovetop and then add your condiments and toppings just before serving.
Can this recipe be frozen?
Yes! prepare as you would for storing in the fridge, but, instead, storing in freezer for up to 3 months. A great surprise to find on a busy weeknight in late winter!
