Cinnamon, allspice, coriander, pepper. The exotic flavors of Morocco, so highly prized that they have been used as currency and impelled Europe’s exploration of the entire world. The fact that they all have well-documented health benefits is an added bonus. The subtle flavor of allspice is an ideal match for fresh pumpkin and brings out the sweetness and richness. Ground coriander adds an earthy, nutty flavor—for something different substitute cumin and a touch of ground fennel seed.
Prep Time: 10 minutes
Cook Time: 25 minutes
1 ½ teaspoons canola oil
1/8 teaspoon black ground pepper
2 ½ cups yellow onion, diced
¼ teaspoon ground coriander
1/8 teaspoon cinnamon
4 cups fresh pumpkin, peeled, clean and diced
1/16 teaspoon or a pinch of ground allspice
3 cups low sodium vegetable broth
1/8 teaspoon ground cayenne pepper (optional)
¼ cup almond milk
1. In a stock pot, sauté onions in oil until translucent.
2. Add the spices and diced pumpkin, and sauté to extract their aroma.
3. Cook over medium heat until pumpkin is tender, add the milk and turn off heat.
4. Purée soup and turn heat back on, cook for five more minutes.
5. Remove from heat and serve.
Nutritional Data: calories 54.03, fat 1.07g, sat fat 0.17g, cholesterol 0.38mg, sodium 58.48mg, carbohydrates 10.43g, fiber 1.58g, sugars 4.86g, protein 1.78g
This CREATION Life featured recipe is brought to you courtesy of AdventHealth Press.