Moroccan butternut squash soup with chicken in 15 min
This recipe is part of our Meal Prep - Meal Ideas series - where one simple recipe becomes several easy dinners. You make a big batch of freezer friendly pumpkin soup recipe ahead, freeze it in portions, then add quick twists like new flavours or proteins for fast, no-fuss 15 min meals all week.
If you'd rather make this soup in a smaller quantity for immediate use, follow my Cauliflower and Pumpkin Soup recipe instead.
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Ingredients
- 1 portion Easy freezer-friendly pumpkin soup or cauliflower and pumpkin soup recipe
- Moroccan spice blend (or try homemade ras el hanout)
- Harissa paste
- Shredded rotisserie or leftover chicken
- Crushed roasted chickpeas - I used Roasted chickpeas from the Happy snack company (or homemade crispy chickpeas)
- Preserved lemon - If you don't have preserved lemon, use a squeeze of fresh lemon juice and a little grated lemon rind for a bright, citrusy finish.
See recipe card for quantities.
Instructions for Moroccan pumpkin soup
Step 1: Take one of your meal prep frozen soup and put in the fridge overnight to thaw slowly and evenly before reheating.
Step 2: Reheat frozen pumpkin soup base in a saucepan over low to medium heat to 74°C (165°F) (held at that temp for few min.) Add harissa paste and Moroccan spice blend.
Step 3: Add the shredded chicken to bowl - heat through in microwave until piping hot. Tossing it in a teaspoon of Moroccan spice.
Step 4: Finely chop preserved lemon and mix it into the seasoned chicken. Store-bought preserved lemons work perfectly, though you can also make your own.
Step 5: Ladle the warm soup into bowls, then top with the Moroccan-spiced chicken, a sprinkle of crushed roasted chickpeas, and fresh coriander.
Storage
This soup is designed for no wastage - simply heat the number of frozen portions you need each time. Once reheated, it's best enjoyed straight away and not refrozen or stored. The idea is to make only what you'll eat, keeping every meal fresh and easy.
Top Tip
This recipe is part of our Meal Prep - Meal Ideas series - where one simple recipe becomes several easy dinners. You make a batch ahead, freeze it in portions, then add quick twists like new flavours or proteins for fast, no-fuss meals all week.
FAQ about the Moroccan pumpkin soup
Yes, swap the chicken for extra chickpeas or roasted vegetables.
It adds a gentle warmth - start with ½ teaspoon and adjust to taste if you are not sure about spice.
No, once reheated, enjoy it fresh. Do not re-freeze.
Why this meal prep is different
- Make one simple base soup and freeze it in portions
- Add different flavours or proteins later to create new and different meals
- Cook once, eat different, and reduce food waste
- Don't eat the same boring meal every night
Related
Looking for other recipes like this? Try these:
- Carrot and Pumpkin Soup
- Tomato Carrot Soup with Chicken Meatballs
- Dutch Oven Chicken Noodle Soup
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Moroccan butternut squash soup with chicken in 15 min
- Total Time: 15 minutes
- Yield: 2 1x
Ingredients
- 1 portion (about 600 g) freezer friendly pumpkin soup base
- 2tsp Moroccan spice blend (or try a homemade ras el hanout)
- 1 teaspoon harissa paste (add more to taste)
- 1-2 cups shredded rotisserie or leftover chicken
- ½ cup crushed roasted chickpeas (or homemade crispy chickpeas)
- 1 bunch fresh coriander leaves
- Preserved lemon, finely chopped (or use fresh lemon, juice and grated rind)
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Instructions
Step 1: Reheat the Soup
Place the frozen soup base in a saucepan with ¼ cup stock or water. Warm gently over medium heat, stirring often until smooth and steaming hot.
Tip: You can thaw it overnight in the fridge if you prefer. Always heat soup to at least 74 °C (165 °F) for food safety.
Step 2: Add Moroccan Flavour
Stir in the harissa paste and 1 teaspoon of the Moroccan spice blend. Let the soup simmer for a few minutes so the spices bloom and deepen the flavour. Store-bought is perfectly fine, but if you'd like to make your own, try my homemade ras el hanout recipe.
Step 3: Add the Chicken
Add the shredded chicken and heat through until piping hot. Tossing it in a teaspoon of Moroccan spice beforehand gives it a richer, more fragrant flavour.
Step 4: Assemble & Serve
Ladle the soup into bowls and top with Moroccan-spiced chicken, preserved lemon, crushed roasted chickpeas, and fresh coriander. Add a hint of preserved lemon if you like, and serve with warm flatbread or couscous.
- Prep Time: 5
- Cook Time: 10
- Category: Soup
- Method: Stove-top
- Cuisine: Moroccan-inspired
