Makes four to six servings | Prep time 50 minutes
- 1 tbs. extra-virgin olive oil
- 1 cup diced yellow onion, about 1 medium onion
- 1/2 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
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. cayenne pepper
- Salt to taste
- 1/2 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.
Why No Numbers?
Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors