- recipe -

Moroccan Spiced Pumpkin-Almond Soup

Almond butter lends this hearty autumnal soup a velvety, creamy texture. Add chicken, lamb, beef, or pork, if you like. Or, for a vegan soup, use vegetable stock as a base.


Makes four to six servings

Preparation time: 50 minutes

  • 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)

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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