Moroccan cuisine · Soups & Stews

Chorba Khodra

Velvety vegetable soup of pumpkin, carrots and zucchini, finely puréed and seasoned with cumin.

Ingredients · for 4 servings

• 600 g hokkaido pumpkin
• 3 carrots
• 2 zucchini
• 2 onions
• 3 cloves garlic
• 1.5 tsp cumin
• 1 tsp turmeric
• 1/2 bunch cilantro
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Deseed the pumpkin and roughly dice it, skin on; peel the carrots and trim the zucchini, then dice both roughly as well; chop the onions and garlic.
2. Heat 3 tbsp olive oil in a large pot and sweat the onions and garlic over medium heat for 6 min until translucent, without browning.
3. Add the cumin and turmeric and toast for 1 min until the spices smell fragrant.
4. Stir in all the vegetables, top up with 1.2 l hot water, season with salt and simmer covered for 25 min until everything is very soft.
5. Blend the soup very finely with a hand blender for 2 min and pass through a sieve until completely smooth and velvety; season with salt and pepper.
6. Ladle into bowls, drizzle with the remaining olive oil, sprinkle with chopped cilantro and serve hot.