Recipes & Planning / Lunch / Pumpkin Soup with Moroccan Spiced Wonderful Pistachios Pumpkin Soup with Moroccan Spiced Wonderful Pistachios Share Print Prep Time 25 minutes Total Time 50 minutes Servings 8-10 Calories Ingredients: 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 Directions 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. Combine all of the spices, salt, and pepper in a small bowl for spice mixture. Set aside. 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. 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. 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. Marc's Pharmacy offers a large selection of generic medications in both 30 and 90 day supplies.