1 In a large pot, bring the stock, split peas, and onion to a boil, reduce heat and simmer, partially covered, for 30-40 minutes. 2 Stir in the oil, cinnamon, ginger, saffron, and squash cubes.3 Bring to a boil, reduce heat, and simmer partially covered for about an hour, stirring occasionally. 4 The squash will be beginning to fall apart and it and the peas will be tender. 5 Season to taste with salt and pepper. 6 Ladle into bowls and garnish each portion with minced parsley.7 Note: The soup is even better when prepared a day or 2 in advance.

Sweet and spicy, smooth and textured, this golden soup is quite special in its own right...besides being a traditional soup for Moroccan Jews to eat on the feast night of Rosh Hashanah. Slightly adapted for vegetarians from http://www.soupsong.com/rpumpki5.html