Pumpkin Soup with Moroccan Spiced Wonderful Pistachios

Prep Time

25 minutes

Total Time

50 minutes




wonderful pistachios pumpkin soup moroccan spiced


  • 1 ½ cups shelled Wonderful Pistachios Roasted & Salted
  • 1 tablespoon olive oil
  • 2 medium onions, chopped (2 ½ cups)
  • 6 ½ cups butternut squash, peeled and  chopped (each squash about 2 ¼ lbs)
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon cayenne
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground coriander
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • 1/8 teaspoon cracked black pepper 4 cups low-sodium chicken or vegetable broth
  • 2 tablespoons honey
  • ¼ cup pomegranate arils


  1. 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 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 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.
  4. Stir 1 teaspoon 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 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 topped with the spiced Wonderful Pistachios and pomegranate arils. Return soup to the pot to keep warm unless serving immediately.
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