Cardamom, one of my favorite spices, gives this soup a deep yet slightly sweet flavor. This exotic spice is especially common in the Indian subcontinent where it is cherished for its robust flavor and medicinal properties. For hundreds of years, cardamom has been used to treat infections, alleviate digestive problems, and increase libido. Modern science is also starting to confirm cardamom’s powerful health properties. For instance, cineole, a major component in cardamom oil, has been recently studied for its potent ability to kill off harmful bacteria and reduce infections.
Place squash, cut side down, in a baking pan drizzled with 1 tablespoon oil. Bake for 35-40 minutes, until squash is tender. Carefully scoop out squash into a bowl and set aside.
In a saucepan heated with oil, sauté onion and chili for 3-5 minutes. Stir in cumin, turmeric, cardamom pods, squash, and broth and bring to a boil. Reduce heat and simmer, covered, for 20-25 minutes.
Remove the cardamom pods. Add cilantro and puree soup. Season with sea salt and pepper to taste. Garnish with cheese and pumpkin seeds, if desired.
Renee is a Registered Dietician and Nutritionist.
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