Pumpkin Soup with Moroccan Spiced Wonderful Pistachios

  • 8 servings
  • Total
    50 Minutes

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

    1. 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.

    2. Combine all of the spices, salt, and pepper in a small bowl for spice mixture. Set aside.

    3. 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.

    4. 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.

    5. 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.