Photo: Justin Covington
Photo: Justin Covington
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Take Your Pumpkin Beyond the Pie

This Moroccan recipe for pumpkin soup is a perfect way to start a Thanksgiving feast

by
Joan Nathan
November 20, 2018
Photo: Justin Covington
Photo: Justin Covington

Pumpkin is a staple of Thanksgiving feasts. But you can put a uniquely Jewish spin on it with a Moroccan recipe for pumpkin soup.

If you don’t like pumpkin, you can use another type of squash. Moroccans may have used pumpkin or calabaza squash, brought there from the Americas after the Columbus exchange, but we have many more varieties to use in this country. I particularly like butternut or honeynut, a smaller, more nutritious squash that my friend, chef Dan Barber, developed in collaboration with Cornell University.

This soup makes a great first course of your Thanksgiving meal. For fun, find a pumpkin soup terrine to serve it.

The Recipe


Moroccan Pumpkin Soup

Moroccan Pumpkin Soup

Joan Nathan is Tablet Magazine’s food columnist and the author of 10 cookbooks including King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World.

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