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Middle Eastern–Inspired Carrot, Pumpkin & Apricot Soup

Middle Eastern–Inspired Carrot, Pumpkin & Apricot Soup

This creamy muscat pumpkin soup combines sweet carrots, pumpkin, and apricots with warm Middle Eastern spices.

Keyword Middle Eastern–Inspired Carrot, Pumpkin & Apricot Soup
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 people
Author Labsalliebe

Ingredients

INGREDIENTS FOR MIDDLE EASTERN CARROT, PUMPKIN & APRICOT SOUP

  • 1 onion
  • 4 medium carrots
  • 300 g pumpkin purée muscat pumpkin
  • 8 dried apricots unsulphured
  • 1 l 4 cups vegetable stock

INGREDIENTS SPICE BLEND

  • 1 thumb-sized piece of fresh ginger
  • ¼ tsp anise seeds
  • ½ tsp ground cardamom
  • 1 tsp Ceylon cinnamon
  • 3 cardamom pods
  • 1 tsp marjoram
  • 1 tsp tarragon
  • 1 long pepper
  • Salt to taste

INGREDIENTS FOR RAS EL HANOUT TURKEY SKEWERS

  • 2 tbsp sesame oil
  • 300 g 10.5 oz turkey strips
  • 1 tsp Ras el Hanout
  • Salt and freshly ground black pepper to your taste

Instructions

HOW TO MAKE PUMPKIN PURÉE

  1. Preheat the oven or Airfryer to 190°C (375°F).
  2. Place the whole Muskat pumpkin in the preheated oven for 15 minutes. This softens the skin and makes the squash much easier to cut in half.
  3. Remove the squash from the oven and carefully cut it in half.
  4. Scoop out the seeds and cut the squash into wedges.
  5. Place the wedges on a baking tray and roast for 40 minutes, or until tender.
  6. Let the squash cool slightly.
  7. Remove the skin and blend the flesh until smooth.

  8. Measure out 300 g (10.5 oz) of pumpkin purée for the soup.

  9. Freeze the remaining purée for another recipe.

HOW TO MAKE MIDDLE EASTERN CARROT, PUMPKIN & APRICOT SOUP

  1. Finely dice the onion and sauté it in sesame oil until translucent.
  2. Slice the carrots and add them to the onion along with the pumpkin purée and vegetable stock.
  3. Add all the spices except the Ras el Hanout.
  4. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
  5. Cut the dried apricots into thin strips and add them to the soup.
  6. Remove the cardamom pods, then blend the soup until smooth and creamy.

HOW TO MAKE THE RAS EL HANOUT TURKEY SKEWERS

  1. Mix the turkey strips with the Ras el Hanout.
  2. Thread the seasoned turkey onto skewers and cook them in sesame oil until golden brown and cooked through.
  3. Serve the turkey skewers with the hot soup.