Pumpkin Soup with Moroccan Spiced Wonderful Pistachios - Taste USA

Pumpkin Soup with Moroccan Spiced Wonderful Pistachios

  • Duration 50 minutes
  • Serving 8-10 servings

Recipe provided by the Wonderful Pistachios

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 andchopped (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

Directions

  • 1

    Heat olive oil in a large pot over medium-high heat and add chopped onions. Sauté forabout 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 forabout 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 toppedwith the spiced Wonderful Pistachios and pomegranate arils. Return soup to the pot tokeep warm unless serving immediately.

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