Pumpkin and Pear Soup with Candied Pistachios

In a Dutch oven, heat oil over medium-high heat. Add pumpkin, pear, onion, carrot, and celery. Cook, stirring of en, until tender, about 15 minutes.

To pot, add 4 cups water, wine, bouillon paste, salt, cumin, and pepper. Bring mixture to a boil; reduce heat to medium, cover, and simmer for 40 minutes more. Remove pot from heat.

Using an immersion blender, purée mixture until smooth. Strain blended soup, and return to pot. Simmer over medium heat for 10 minutes. Top with Candied Pistachios. Garnish with cream, if desired.

Line a rimmed baking sheet with parchment paper; spray with cooking spray.

In a medium skillet, bring maple syrup, salt, cumin, and pepper to a boil over medium-high heat. Stir in pistachios; cook, stirring constantly, until pistachios release a nutty aroma and syrup turns a deep-amber color.

Pour syrup mixture onto prepared pan, spreading so nuts are not touching each other. Let cool completely. Store in an airtight container for up to 1 week.