Moroccan table
Regional variantsoupRabat-Salé-Kénitra

Soup with pumpkin and cumin

Soup with pumpkin and cumin is a Moroccan soup or harira-style bowl shaped around pumpkin and cumin; it uses patient heat, balanced spice and shared-table generosity rather than rushed flavor.

Next move
Turn this dish into a food-led stop, market idea, or itinerary constraint.
Moroccan table
+ Add to itinerary📍 MapNearby discovery needs a mapped location. This entry has no confirmed location.
More ▾
Story and taste

In Rabat-Salé-Kénitra, dishes like Soup with pumpkin and cumin carry the memory of markets, family ovens and seasonal judgement. The combination of pumpkin and cumin shows a Moroccan habit of turning modest pantry elements into hospitality: a dish is not only cooked, it is timed, shared and remembered.

Where to experience this

Soup with pumpkin and cumin belongs to the Rabat-Salé-Kénitra table. Taste it where its Moorish kitchen tradition lives, or fold it into an itinerary through the region.

See Rabat-Salé-Kénitra on the mapBrowse places in Rabat-Salé-Kénitra
Itinerary

Tangier and Taghazout: imperial-city depth before Agadir

10 days · Tangier → Agadir
Food-led itinerary
Itinerary

Tangier toward Agadir: imperial-city depth through Marrakech

8 days · Tangier → Agadir
Food-led itinerary
Itinerary

Asilah to Agadir: markets, regional tables and coast from Tangier

10 days · Tangier → Agadir
Food-led itinerary
Connected recipes
Recipe

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
Kitchen method
Recipe

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
Kitchen method
Recipe

Chicken and Couscous Soup

a hearty moroccan soup from one of my favourite aussie magazines - recipe adapted to suit my family.

oil, chicken thigh fillet, carrots, leek, seasoning…
Kitchen method
Recipe

Carrot Soup Moroccan Style

from thegutsygourmet.net

stock, onion, ground caraway, cumin seed, garlic clove…
Kitchen method