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Cooking 101
Get ready for a taste of fall with our Pumpkin Tahini Soup. It's a blend of pumpkin, and our Golden Turmeric Tahini for a cozy seasonal meal.
Chef Tip: Don't toss those pumpkin seeds! Roast them with a sprinkle of sea salt and a touch of olive oil for a crunchy, nutrient-packed garnish to add texture and flavor to your soup.
Olive oil
Salt and pepper
1 yellow onion, chopped
2 cloves garlic, minced
4 cups vegetable stock
1 can pumpkin puree
Pepitas, for serving
4 small pumpkins, for serving (optional)
Place a Dutch oven over medium-high heat. Heat oil and add onions and garlic. Sauté until they just turn golden brown.
Transfer to a blender or food processor and add stock, pumpkin puree, and Golden Turmeric Tahini. Puree, adding additional garlic oil as needed for desired consistency. Season with salt and pepper.
Return to the Dutch oven and bring soup to a simmer. Meanwhile, cut the tops off the pumpkins and clean the inside.
Serve soup inside the pumpkins, topped with pepitas.
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
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