Pumpkin Soup With Spiced Nuts

Step 1

Preheat oven to 350°. Toss almonds with maple syrup, oil, berbere, and salt in a medium bowl until nuts are evenly coated. Scrape onto a rimmed baking sheet and roast, tossing occasionally, until nuts are toasted and maple syrup is caramelized, 20–25 minutes.

Step 2

Transfer to a sheet of parchment and spread out in an even layer to prevent clusters from forming. Let cool, then coarsely chop and set aside.

Step 3

Place red pepper flakes and nutmeg in a small heatproof bowl. Heat oil in a small saucepan over high until you see the first wisp of smoke. Gently pour oil over spices and let cool, about 1 hour.

Step 4

Place thyme, cinnamon sticks, allspice, and cloves in center of cheesecloth; bring up edges together and tie closed with kitchen twine. Set aside.

Step 5

Heat oil in a large pot over medium-high. Cook onion, stirring often, until softened but not browned, 7–9 minutes. Add garlic, season with salt, and cook, stirring often, until garlic is softened, 3–5 minutes. Add squash and cook, stirring, just until coated in onion mixture, about 1 minute. Add bundle and pour in stock; season with a bit more salt. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until squash is tender, 20–25 minutes.

Step 6

Remove bundle and add coconut milk. Bring to a simmer; cook 5 minutes to let flavors meld. Purée soup with an immersion blender until smooth. (Or, purée in batches in a regular blender.) Season with more salt if needed.

Step 7

To serve, divide soup among bowls. Top with candied spiced nuts and drizzle with chile-nutmeg oil.