Pumpkin Soup with Moroccan Spiced Wonderful Pistachios

Total Time: 50 minutes
Course: Appetizer, Main Course, Soup
Servings: 8 servings

Ingredients

  • 1 ½ cups (375 ml) shelled Wonderful Pistachios Roasted & Salted
  • 1 tablespoon (15 ml) olive oil
  • 2 medium onions, chopped (2 ½ cups/ 625 ml)
  • 6 ½ cups (about 1625 ml) butternut squash, peeled and chopped (each squash about 2 ¼ lbs/1 kg)
  • 1/8 teaspoon (0.5 ml)+ ground cloves
  • 1/8 teaspoon (0.5 ml)+ group allspice
  • 1/8 teaspoon (0.5 ml)+ cayenne
  • ½ teaspoon (2.5 ml) ground cinnamon
  • ½ teaspoon (2.5 ml) ground coriander
  • ¾ teaspoon (4 ml) ground cumin
  • ¾ teaspoon (4 ml) ground ginger
  • ½ teaspoon (2.5 ml) kosher salt
  • 1/8 teaspoon (0.5 ml)+ cracked black pepper
  • 4 cups (1000 ml) low-sodium chicken or vegetable broth
  • 2 tablespoons (30 ml) honey
  • ¼ cup (60 ml) pomegranate arils

Instructions

  • Heat olive oil in a large pot over medium-high heat and add chopped onions. Sauté for about 5 minutes until translucent. Add squash and ½ cup (125 ml) of Wonderful Pistachios then sauté for another 5 minutes.
  • Combine all of the spices, salt, and pepper in a small bowl for spice mixture. Set aside.
  • Stir 2 teaspoons (10 ml) of spice mixture into the squash and onions, and cook for 3 minutes. Add chicken or vegetable broth to large pot and bring to a simmer. Cover and cook for about 20 minutes until squash is tender.
  • Stir 1 teaspoon (5 ml) of the spice mixture and honey in a small pan over medium-high heat. Cook for about 1 minute until honey is foamy then stir in 1 cup (250 ml) Wonderful Pistachios to coat the nuts. Spread coated Wonderful Pistachios on a parchment-lined pan to cool.
  • Transfer soup to a blender and blend until very smooth. Serve soup immediately topped with the spiced Wonderful Pistachios and pomegranate arils. Return soup to the pot to keep warm unless serving immediately.
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