3 Tbs. olive oil
1 onion, sliced
11⁄2 lbs. peeled pumpkin cubes (or other winter squash)
11⁄2 tsp. ground cumin
1 tsp. ground coriander
1⁄4 tsp. ground cardamom seeds
1⁄2 tsp. ground cinnamon
1 tsp. turmeric
1 tsp. harissa (or other hot sauce)
1 Tbs. grated ginger
1 tsp. fine sea salt
8 cups vegetable or chicken stock
3 Tbs. chopped cilantro leaves
Heat the olive oil in a soup pot, add the onion and pumpkin, and cook over moderate heat for 5 or 6 minutes, stirring as needed.
Add the spices to the onion and squash, along with the hot sauce, ginger, salt and 1⁄2 cup of the stock. Continue to cook over medium heat for 5 minutes.
Add the rest of the stock and bring to a boil, then lower heat and simmer for 15 minutes, or until the pumpkin is soft. Puree the soup through a coarse sieve, food processor or blender. Return the soup to the pot, and taste for seasoning, adding more salt if necessary. Serve warm and garnish each serving with cilantro.