Tuesday Taste Test: Moroccan Pumpkin Soup, Perfect for Jewish Givers of Thanks

Since we all now know that Thanksgiving is basically Sukkot for gentiles, I thought a Heebish pumpkin recipe was in order for the coming holiday, hence: Moroccan Pumpkin Soup. This is from Gil Marks' award-winning cookbook, Olive Trees and Honey. He suggests serving it in a white porcelain bowl to show off the vibrant orange color, but serving in hollowed out mini pumpkins is an alternatively festive option. ¼ cup vegetable oil 2 leeks (white and light green parts only), washed and chopped, or 2 onions, chopped 8 cups Vegetable Stock or water 2 to 3 pounds pumpkin, butternut squash, or other winter squash, peeled, seeded, and cut into 1-inch cubes (5 to 6 cups) 3 cups cooked chickpeas or 1 cup dried yellow split peas 2 carrots, cut into chunks (optional) 1 to 4 tablespoons packed brown or granulated sugar 2 (3-inch) cinnamon sticks or about 1 teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground turmeric or saffron thread 1/8 teaspoon ground allspice or freshly grated nutmeg About 1½ teaspoons table salt or 2½ teaspoons kosher salt Ground black pepper to taste ¼ cup chopped fresh parsley or cilantro, ½ cup toasted pumpkin seeds or pine nuts, or 1 cup sautéed mushrooms for garnish
1. In a large pot, heat the oil over medium heat. Add the leeks and sauté until soft, about 5 minutes. Add the stock, pumpkin, chickpeas, optional carrots, sugar, spices, salt, and pepper. Bring to a boil, cover, reduce the heat to low, and simmer until the pumpkin is very soft, about 50 minutes. Discard the cinnamon sticks.

2. To serve, garnish with the parsley or pumpkin seeds, or top each bowl with a little mound of sautéed mushrooms.