In many parts of Africa, the women are responsible for the meals, from the garden to the table. North African cuisine features a diverse mixture of the influences of different cultures. Common ingredients include spices such as coriander, ginger, cinnamon and cumin. From the land that gave us couscous comes a hardy, nutritious pumpkin soup.
Heat the olive oil in a stockpot until smoking. Stir in the onion and pumpkin and lower the heat to medium. Cook for 5 minutes, stirring frequently.
Add the cumin, coriander, cardamom, cinnamon, turmeric, hot sauce, ginger root and 1/2 cup of stock and continue cooking, stirring occasionally, for 5 minutes.
Pour in the remaining stock and bring the mixture to a boil. Lower the heat and simmer for 30 minutes.
Puree the soup, in batches, in a food processor until smooth. Return the soup to the stockpot and add salt to taste. Serves 6 to 8.