African Pumpkin Soup


In many parts of Africa, the women are responsible for the meals, from the garden to the table. North African cuisine features a diverse mixture of the influences of different cultures. Common ingredients include spices such as coriander, ginger, cinnamon and cumin. From the land that gave us couscous comes a hardy, nutritious pumpkin soup.

Step 1

Heat the olive oil in a stockpot until smoking. Stir in the onion and pumpkin and lower the heat to medium. Cook for 5 minutes, stirring frequently.

Step 2

Add the cumin, coriander, cardamom, cinnamon, turmeric, hot sauce, ginger root and 1/2 cup of stock and continue cooking, stirring occasionally, for 5 minutes.

Step 3

Pour in the remaining stock and bring the mixture to a boil. Lower the heat and simmer for 30 minutes. Puree the soup, in batches, in a food processor until smooth. Return the soup to the stockpot and add salt to taste. Serves 6 to 8.

Things You'll Need

  • Large stockpot
  • Measuring spoons
  • 3 tbs. olive oil
  • 1 onion, sliced
  • 11/2 lbs peeled pumpkin cubes
  • 11⁄2 tsp ground cumin
  • 3/4 tsp. ground coriander
  • 1⁄4 tsp. ground cardamom
  • 1⁄4 tsp. ground cinnamon
  • 3/4 tsp. turmeric
  • 1 tsp. hot sauce
  • Coarse cheese grater
  • 1 tbs. grated ginger root
  • Measuring cup
  • 7 cups vegetable or chicken stock
  • Food processor
  • Salt


  • The Africa Guide: African Cooking and Recipes
  •; North African Pumpkin Soup; Rebecca Ets-Hokin
Keywords: African pumpkin soup, pumpkin soup Africa, African cuisine

About this Author

Victoria Hunter has been a freelance writer since 2005, providing writing services to small businesses and large corporations worldwide. She writes for, GardenGuides and ProFlowers, among others. Hunter holds a Bachelor of Arts in English.