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Moroccan Spiced Pumpkin-Almond Soup
Ingredients
- 1 tbs. extra-virgin olive oil
- 1 cup diced yellow onion, about 1 medium onion
- ½ cup diced celery, about 2 stalks
- 1 cup diced carrot, about 1 large carrot
- 1 cup diced red bell pepper, about 1 pepper
- 4 cups cubed pumpkin
- 3 cloves garlic, minced
- 1 tbs. ground cumin
- 1 tsp. ground turmeric
- ½ tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. cayenne pepper
- Salt to taste
- ½ cup almond butter
- 4 cups vegetable or chicken stock
- Chopped fresh cilantro (optional garnish)
Directions
- Heat the olive oil in a large heavy saucepan over medium heat and cook the onions until they are slightly caramelized, about five minutes.
- Add the remaining vegetables and seasonings, and sauté for about 10 minutes until the vegetables begin to brown.
- Stir in the almond butter and stock until the mixture is smooth.
- Cover and allow the soup to simmer for 20 to 25 minutes.
- Adjust seasonings to taste and top the soup, if desired, with the cilantro.
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