Moroccan Pumpkin Soup

Pumpkin is the flavor of Autumn and it seems you can find it everywhere - in lattes, muffins, pies and soups. to name a few.  The problem is most of the time the other ingredients (namely sugar) and white flour) make for less than a healthy choice.  I’ve been on a quest to find some really good recipes, and I found one I really like that I want to share with you. It’s a Moroccan Spiced Pumpkin Soup. Head on over to the blog for all the details

You can prepare this creamy soup and have it on the table in less than 30 minutes:

1 TBSP.  extra virgin olive oil 1 yellow onion, finely chopped

1 1/2 tsp. fresh grated ginger 1 tsp. ground coriander

1 tsp. ground cinnamon 1 tsp. maple syrup

1/4 tsp. ground allspice 1/2 tsp. salt

1/4 tsp. ground pepper 1/8 tsp. cayenne pepper

1 15 oz, can pumpkin puree 2  1/2 cups vegetable broth

1 1/2 cups milk (dairy, soy, almond, coconut 1/4 c. coarsely chopped nuts

  1. Heat the oil and add onion; cover and cook until softened, about 5 minutes.

  2. Stir in ginger, all the spices and maple syrup

  3. add the pumpkin and slowly add the broth, blending until smooth

  4. simmer for about 10 minutes

  5. stir in milk and simmer another 5 minutes

  6. garnish with nuts.

Note:  If you prefer a non-creamy soup, add more broth and and skip the milk. 

Serve with a seasonal salad of romaine, chopped beets, olives and nuts.