All I want right now is comfort food, a cozy blanket and a few hours to Netflix binge on some new popular show that I haven't had time to see. >Okay, and if I am being honest then maybe I'd like to add a swanky cocktail to this fantasy.
All I want right now is comfort food, a cozy blanket and a few hours to Netflix binge on some new popular show that I haven't had time to see. >Okay, and if I am being honest then maybe I'd like to add a swanky cocktail to this fantasy. It makes sense I suppose, animals hibernate in the winter and store their fat, why should we miss out on all that fun? We are meant to slow down and take it easy.
Summer is for salad, smoothies and outdoor activities and Fall is for curling up with your favorite source of entertainment, devouring some tasty “stick-to-your-ribs” meals..or filling up on soup! I am taking the soup option.
As I thought about creating this recipe, I decided that I wanted something hearty, seasonal, savory and on the lighter side of the spectrum — this soup checks all of those boxes. A delicious healthy white squash soup that is naturally creamy in texture and has a hint of spice with a complex nutty tahini flavor.
Spicy Tahini Squash Bisque
2 small white pumpkins or other squash, roasted (approximately 3-3 ½ cups pureed – extra can be frozen)
1 TBD olive oil, plus extra
1 yellow onion, chopped
4 cloves garlic, minced
2 TBS ginger, peeled and minced
¾ tsp ground cumin
½ tsp ground coriander
1 tsp salt
½ tsp black pepper
4 cups vegetable broth
2 bay leaves
1 cup water
2 Knorr MiniCube Chipotle Bouillons, crumbled
½ tsp organic red miso paste (optional)
2 TBS tahini
¼ cup pepitas (green pumpkin seeds)
Preheat oven to 350 degrees. To prepare pumpkin, cut in half and scoop out seeds and strings attached. Lie pumpkin face down on a foil lined baking sheet. Bake until soft, and the edges are slightly caramelized, approximately 45-60 minutes. Cool and scoop out flesh. Puree in food processor.
In a large pot sauté onions in olive oil until softened, approximately 5-6 minutes. Add in the garlic and ginger and stir until fragrant. Then add in the cumin, coriander, salt and pepper. Continue to cook for another 2-3 minutes.
Add in broth, bouillon cubes, miso, bay leaves and finally the pumpkin puree and water. Increase heat and bring soup to a boil. Reduce heat to low, cover and simmer for 15 minutes. Once cooked stir in tahini and serve. Top with ample amount of pepitas and a sprinkle of olive oil.