Pumpkin Soup with Tandoori Pepitas

Pumpkin Soup with Tandoori Pepitas!So, I made you guys a pumpkin soup this weekend… but not because I wanted to make you a pumpkin soup.  If I’m being honest here (which I always am), I’ll tell you that the reason I made this soup is because I was dying to make these Tandoori Pepitas again, and I didn’t want to buy pumpkin seeds because I wanted to use the real thing.  And of course if I’m going to use the pumpkin seeds, I need to use the pumpkin itself right?  Otherwise that would be a waste.  

I decided to roast it, because I pretty much love all things roasted and then figure out what to do with the pumpkin after that.  I know.  Completely unprepared…do as I say, not as I do, and decide what to do with something before cooking it. Probably.  I mean, I don’t know, some of my best recipes have been those made up on the fly, just like some of my most successful trials have been ones I was the least prepared for (settlements falling through at the last second usually!)  Sometimes that’s just how things work out isn’t it?

Pumpkin Soup with Tandoori Pepitas!So, I knew I had roasted pumpkin and I knew I wanted to puree the roasted pumpkin, but I also knew I didn’t want to use that puree to make breakfast food because I’ve already done that.  So pumpkin soup it was… and pumpkin soup you have here today.  This pumpkin soup is just another great example of one of my completely unplanned decisions, resulting in an awesome outcome…an outcome totally worth sharing.  Can also be seen on FoodGawker and TasteSpotting.

Pumpkin Soup with Tandoori Pepitas!

Pumpkin Soup with Tandoori Pepitas
 
Author:
The Elements
  • 1 Small Pumpkin
  • 2 tablespoons Olive Oil
  • 4 cloves Garlic, Minced
  • 3 tablespoons Butter
  • 2 cups Chicken Stock
  • ½ cup Orange Juice
  • ½ teaspoon each of: Allspice, Nutmeg, Cloves
  • 1½ teaspoon of Cinnamon
  • 2 pinches Paprika (and 1 pinch extra for pepitas)
  • 1 teaspoon of Tandoori spice (and 1 tsp. extra for pepitas)
  • 2 tablespoons Maple Syrup
  • 1 tablespoon salt
  • 2 cups Apple cider
  • ⅓ cup Cream or Half-and-Half (you could do more, up to ¾ cup but I was trying to keep this somewhat healthy!)
  • 4-5 sage leaves, chiffonade
Procedure
  1. Roast the pumpkin by cutting the top off, then cutting it into quarters, and scooping out the seeds, then put in oven for about 45 minutes to 1 hour on 350, until fork tender. Save the pepitas, to make them Tandoori style.
  2. The pepitas will need to dry for several hours or overnight, so I roasted the pumpkin on Saturday and made the soup on Sunday so I could make the pepitas at the same time.
  3. Make the pepitas by laying them out on a baking sheet, drizzle olive oil, then add 1 teaspoon of the Tandoori spice and a pinch of Paprika and some dashes of Sea Salt. Use hands to mix the pepitas so they all are coated with the olive oil spice mixture. Roast at 250 for an hour.
  4. Add the olive oil and garlic to a large stock pot over medium heat until garlic becomes fragrant.
  5. Add in the pumpkin and butter. Allow the pumpkin to soften even further, and break up with a wooden spoon.
  6. Add in the stock, orange juice and spices.
  7. Bring to a boil, then lower to a simmer and add in the syrup, salt, and cider.
  8. Simmer for 10-15 minutes.
  9. Using an immersion blender, puree the pumpkin until fully immersed.
  10. Add in the cream, stirring to incorporate.
  11. Simmer for an additional 15-20 minutes.
  12. Mix in sage pieces and serve immediately.
  13. Garnish each bowl with Tandoori pepitas. Other garnish options include sage leaves, parmesan crostinis, or just a delicious piece of baguette. Enjoy!
The Verdict
My mom loved it! She said it competed with Panera's Autumn Squash...and I don't know about THAT because that soup is my favorite...but, it was still nice to hear! I thought the pepitas added a great touch on the soup, which was sweet and savory all at once. Definitely Fall in a bowl! Makes enough for 4 bowls.
 

12 comments

  1. Phi @ The Sweetphi Blog says:

    I seriously need to hightail it to a grocery store and find me some pumpkins … not only to make pepitas with, but to make this incredible looking soup with! Yummmm! Sounds super comforting on cold days like this (at least it’s cold here in Milwaukee!!) Your photos of this soup are so pretty!!

    • Lynn Lovejoy says:

      Thanks Krista! I love spicy flavors and I totally couldn’t resist putting it in 3 different bowls just for fun lol! Thanks for stopping by and leaving a comment! That makes me feel special :)

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