Pumpkin Tahini Soup
As late summer moves into fall, we are lucky to have a wide array of beautiful squash available in stores and at the local farmer’s market. Using vegetable stock instead of chicken is a simple substitution. The tahini and Marrakesh Sitar Moroccan Blend give a new twist to the predictable “butternut squash and nutmeg” combo we’re so accustomed to. Get that fire going, grab a hunk of crusty bread and sweet butter, and we’ll see you around Christmas.
Serving Size: 4
- 1 medium-large pumpkin or butternut squash, about 2–3 lb, peeled, seeded and cut into chunks
- 1 medium white onion, diced
- 2 Tbsp ginger, peeled and minced
- 1 Tbsp garlic, minced
- 1 Tbsp Marrakesh Sitar Moroccan Blend
- 3 Tbsp tahini
- 5 Cups chicken or vegetable stock
- 4 Tbsp butter
- Toasted Pepitas (pumpkin seeds) to garnish
- Sesame seeds to garnish
- Lemon zest to garnish
- Yogurt or fresh ricotta to garnish
- Preheat oven to 425℉, move the oven rack to the center
- Toss pumpkin with olive oil salt and pepper and roast for about 20 minutes or until soft and caramelized.
- Meanwhile, in a heavy-bottomed pot, add butter and melt over medium heat.
- Add onions and sweat until beginning to caramelize, about 10–15 minutes.
- Lower the heat and add garlic and ginger and cook until fragrant about 2–3 minutes.
- Add Marrakesh Sitar followed by the stock to make sure the spices do not burn.
- Add pumpkin to the pot and simmer for 5-10 minutes.
- Add tahini, and using an immersion blender, pureé the soup directly in the pot (see tips/things to remember if you would like to use a standard blender for this step)
- Season to taste with salt, and divide into 4 bowls.
- Garnish with a dollop of yogurt or fresh ricotta, a sprinkling of pepitas and sesame seeds, and a grate of lemon zest.