Libyan Spiced Pumpkin Soup (Shorba Libiya)
A heartwarming blend of North African spices and velvety pumpkin, this Libyan Spiced Pumpkin Soup, known as Shorba Libiya, is a comforting bowl that brings the aromatic flavors of Libya to your table. Perfect for a nourishing dinner, it combines the sweetness of pumpkin with a savory spice mix to create a soup that's both fragrant and satisfying.
Equipment
- Large pot
- Immersion blender or standard blender
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped about 1 cup / 150g
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- 4 cups pumpkin puree fresh or canned
- 4 cups vegetable broth
- 1 cup water
- Salt and pepper to taste
- 1 tbsp honey
- Fresh cilantro or parsley for garnish, chopped
- Toasted pumpkin seeds for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until they are translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground cumin, coriander, cinnamon, nutmeg, and cayenne pepper to the pot. Stir the spices with the onions and garlic for a couple of minutes until they are well combined and aromatic.
- Pour in the pumpkin puree, vegetable broth, and water. Stir to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
- After simmering, use an immersion blender to puree the soup until it's completely smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
- Return the soup to the pot if using a blender, and heat through. Season with salt and pepper to taste, and stir in the honey for a touch of sweetness.
- Serve the soup hot, garnished with chopped cilantro or parsley and toasted pumpkin seeds, if desired.
Notes
For a richer soup, you can replace the water with additional vegetable broth.
If using fresh pumpkin, make sure to peel, seed, and chop it into cubes before cooking. You will need to adjust the cooking time to ensure the pumpkin is tender before pureeing.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
For a vegan version, ensure that the honey is replaced with maple syrup or another vegan sweetener.