It’s winter squash season, and if you’re anything like me, you’re probably a little tired of the hackneyed butternut squash soups that abound at this time of year. Wanting to make a nourishing and warming soup for a friend who was in the hospital, I played around to create this delicious pumpkin soup with a tahini twist. Inspired by my favorite cookbook chef, Yotam Ottolenghi, you could take this up a whole other notch with a light swirl of pomegranate molasses to finish.
I find the best pumpkins to use for cooking are the small ones: sugar pumpkins – and I was fortunate enough to find one at Greenstring Farm the other week. With a freezer full of chicken broth, and tahini in the pantry, this was easy to rustle up.