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Easy Pumpkin Soup - Egyptian Baharat

Pumpkin Soup

  • 2 tbsp olive oil

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 4 cups pumpkin puree

  • 4 cups vegetable broth

  • Salt and pepper, to taste


  1. In a large pot, heat olive oil and sauté onion and garlic until translucent.

  2. Add Egyptian Baharat and cook for 1 minute.

  3. Stir in pumpkin puree and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.

  4. Season with salt and pepper. Optional: blend soup for a smoother texture.

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