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November 13, 2016

Pumpkin Tahini Soup – Perfect for Fall

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.

Pumpkin Tahini Soup

By alice
November 13, 2016

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  • 15h
  • 50h
  • 1h 5m

Ingredients

  • 1 sugar pumpkin, washed, skin on
  • chicken broth, preferable homemade
  • 1 tablespoon tahini
  • 1 tablespoon toasted pumpkin seeds
  • tablespoon olive oil
  • Salt and pepper to season.

Instructions

  1. Preheat the oven to 375 degrees Farenheit.
  2. Cut the sugar pumpkin into half and scoop out the seeds. Set aside the seeds. Then cut the pumpkin halves into even wedges and place in a roasting pan. Drizzle with the olive oil and season with salt and pepper.
  3. Place in the oven with a half-inch of water at the bottom of the roasting pan. This will help steam the pumpkin and prevent it from drying out. Test for doneness after about 15-20 minutes. It's not vital that the pumpkin is cooked all the way through as it will be added to the chicken broth shortly.
  4. Meanwhile, rinse the pumpkin seeds and remove any 'guts' that may be attached. Lightly pat dry using paper towel. Place on a baking sheet with a drizzle of olive oil and sea salt. Place in the oven and keep a close eye... the seeds should be nicely roasted within about 8-10 minutes.
  5. Once the pumpkin is cool enough to touch, easily peel off the skin from the wedges and discard. I find it much easier to do at this stage than when it's raw.
  6. Next put the pumpkin pieces into a saucepan, and scantly cover with chicken broth. Season with salt and place on the stove top for about 10 minutes over a medium heat or until the pumpkin is perfectly soft.
  7. Place in the blender (be careful to get a tight seal so the lid doesn't blow off), add the tahini and purée to a fine, smooth consistency.
  8. Taste for seasoning. Serve into two bowls and sprinkle a few toasted pumpkin seeds on top. Enjoy!

Nutrition

  • 2 servings

 

Filed Under: Recipes Tagged With: fall, pumpkin, recipe, soup

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A bit about me... I grew up in the UK and moved to Northern California in the late 1990s, drawn here, like so many others, by the lure of ...

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