8 comments on “Roasted Pumpkin Soup with Mahlab and Moose Meat

        • We read that it can become bitter if stored for too long in powdered form. We purchased the whole pits and use a spice grinder to create fresh powder as necessary. Even whole, the scent of almond-peanut and cherry is up front. (We read “bitter” almonds, but really did not note any bitterness.) As the spice become infused in the soup, it revealed floral notes as well. Using it in pumpkin soup was an experiment… We felt it worked very well. We’re looking forward to baking this into breads, cookies and pastries…
          We think in pie crusts, too, would be nice.

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