Moroccan pumpkin soup (Shorabit yatkeen 1) from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (page 122) by Gil Marks

  • leeks
  • pumpkins
  • Show all ingredients...

  • EYB Comments

    Can substitute onions for leeks, butternut squash or other winter squash for pumpkins, yellow split peas for garbanzo beans, saffron for turmeric, and nutmeg for allspice.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute onions for leeks, butternut squash or other winter squash for pumpkins, yellow split peas for garbanzo beans, saffron for turmeric, and nutmeg for allspice.

  • LFL on June 23, 2020

    3 stars. I remembered the this soup as great but most recently it came out too mild. The spice combo was good but the quantities were too small. Next time I’ll try doubling the spices. My prior review: “This recipe is delicious and easy to make. Of the choices given, I picked leeks over onions, water over broth, 20 oz. butternut squash (I like butternut squash better than pumpkin and 20 oz was the amount I had; I would like to try making it with the 2 -3 lb. the recipe suggests in the future), canned chickpeas over split peas, Demerara sugar because I happened to have some, ground cinnamon over cinnamon sticks, turmeric over saffron, fresh ground nutmeg over allspice, pine nuts over pepitas, probably cilantro over parsley. I left out the optional carrots, used 2 Tbsp minced fresh or jarred ginger in place of 1/8 tsp ground, and sautéed the spices for a minute once the leeks were soft.”

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