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Moroccan Pumpkin Soup Recipe
Description: A hearty soup with international flare!
Contributed by: Dan Musicant (given me by my sister several years
||olive or vegetable oil
|2 (about 1 1/2 cups)
||leeks (white and light green part only), chopped
||broth or bullion
|2 1/2 lbs./4 cups
||cooked, mashed pumpkin(or canned)
||Sugar or honey
||ground cinnamon (or one cinnamon stick)
||ground black pepper
Take one cup of dried, washed chickpeas and soak overnight.
Cooked chickpeas 1 1/4 hours. Or, use 2 cups canned chick peas.
Heat the oil in a large saucepan over med-low heat.
Add the leeks or onions and sauté until soft and translucent, 5 to 10 min.
Combine the broth, pumpkin, chickpeas, sugar, spices, salt and pepper.
Heat until boiling point.
Reduce heat to low, and simmer.
If using the cinnamon stick, simmer for 15 minutes and discard stick.
Check for seasonings. Combine with cooked leeks or onions.
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