Pumpkin Soup with Moroccan Spiced Wonderful Pistachios
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8 servings
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Total50 Minutes
Ingredients
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1 ½ cups(375 ml) shelled Wonderful Pistachios Roasted & Salted
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1 tablespoon(15 ml) olive oil
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2medium onions, chopped (2 ½ cups/ 625 ml)
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6 ½ cups(about 1625 ml) butternut squash, peeled and chopped (each squash about 2 ¼ lbs/1 kg)
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1/8 teaspoon(0.5 ml)+ ground cloves
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1/8 teaspoon(0.5 ml)+ group allspice
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1/8 teaspoon(0.5 ml)+ cayenne
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½ teaspoon(2.5 ml) ground cinnamon
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½ teaspoon(2.5 ml) ground coriander
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¾ teaspoon(4 ml) ground cumin
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¾ teaspoon(4 ml) ground ginger
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½ teaspoon(2.5 ml) kosher salt
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1/8 teaspoon(0.5 ml)+ cracked black pepper
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4 cups(1000 ml) low-sodium chicken or vegetable broth
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2 tablespoons(30 ml) honey
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¼ cup(60 ml) pomegranate arils
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Instructions
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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.
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Combine all of the spices, salt, and pepper in a small bowl for spice mixture. Set aside.
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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.
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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.
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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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