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Ready to spice things up? Sweet Sesh is here! ️‍🔥 🍯 💪
Quick Moroccan Pumpkin Soup

Quick Moroccan Pumpkin Soup

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Quick Moroccan Pumpkin Soup

We love a Moroccan pumpkin soup and this one uses white beans for a silky smooth creamy soup.


100g butter
10 cloves garlic chopped
3 onions sliced
3 heaped tbsp Mo'rocckin Paste
3/4's large pumpkin peeled and diced
2 tins cannellini beans drained
2L chicken stock
2 tsp Man Grind

Whipped Feta
200g feta
200g natural Greek yoghurt
1 tsp honey
1 tsp lemon juice
Pinch of Man Grind
Few drops of sesh oil



Add butter to a large soup pot and sauté onions and garlic for 3-4 minutes to soften.


Next add the Moroccan paste, cook off for a minute.


Add the diced pumpkin, stir to coat in the Moroccan paste. 


Pour in chicken stock, cannellini beans and season with Man Grind.


Simmer over a medium heat for about 30 minutes or until the pumpkin is cooked and falling apart.


Blend with a stick blender until smooth.


Taste to check the seasoning and add more man grind if needed.


To make the whipped feta blend all ingredients in a food processor until smooth, dollop in the middle of the bowls of soup to serve.


Recipe Notes

Use oil instead of butter for vegan/dairy free and omit the whipped feta.  

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