Shorabit Yatkheen (Moroccan Pumpkin Soup)

Shorabit Yatkheen

This is a sweet and savory soup and absolutely delicious; your taste buds will thank you! Because it has pumpkin as a main ingredient, it just so happens to be a good choice of food for celebrating Rosh Hashanah. Since this is our first taste of this yummy vegetable for the new year, we’ll be saying the “Shehecheyanu” and then devouring this soup on this cool, fallish evening.

L’Shana tova umetuka!


1/4 cup vegetable oil
2 leeks, (white and light green parts only) or two onions, washed and chopped
8 cups vegetable stock
2-3 lbs. pumpkin, butternut squash or other winter squash
3 cups cooked chickpeas
2 carrots, cut into chunks
2 Tbsp. packed brown sugar
2 3-in cinnamon sticks, or 1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground turmeric, or saffron thread
1/8 tsp. ground all-spice, or freshly grated nutmeg
2 1/-2 tsp. kosher salt
ground black pepper to taste

1/4 cup chopped fresh cilantro, or parsley, OR (garnish)
1/2 cup toasted pumpkin seeds (garnish)


  1. In large pot, heat oil over medium heat. Add leeks and saute until soft, about 5 min.
  2. Add stock, pumpkin, chickpeas, optional carrots, sugar, spices, salt, and pepper.
  3. Bring to a boil, cover, reduce, the heat to low, and simmer until the pumpkin is very soft about 50 min. Discard the cinnamon sticks.
  4. To serve, garnish with the cilantro or parsley, or pumpkin seeds.