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SPLIT PEA PUMPKIN SOUP (meat or pareve)

1 1/4 cups yellow split peas
1 large onion, chopped
10 cups chicken or vegetable stock
1/4 cup olive oil
1 teaspoon cinnamon
1/4 teaspoon ground ginger 1/4 teaspoon saffron, (optional)
6 cups (about 3/4 pounds) peeled, seeded, and cubed pumpkin (you can use butternut or another winter squash) salt and pepper to taste parsley for garnish, minced croutons

In a large stockpot, bring the stock, split peas, and onion to a boil then reduce the heat and simmer, partially covered, for 30 to 40 minutes. Stir in the oil, cinnamon, ginger, saffron, and squash cubes. Bring the soup to a boil, reduce heat, and simmer partially covered for about an hour, stirring occasionally. At this point the squash will be starting to fall apart and it and the peas will be tender. Season to taste with salt and pepper. Ladle into bowls. Garnish with minced parsley and croutons.

Traditionally served by Moroccan Jews for Rosh Hashanah this spicy soup is sweet and tangy at the same time.