Pumpkin Tomato Soup with Dukkah
This Pumpkin Tomato Soup really does marry a few things I love; soup, tomatoes, pumpkin and my homemade Dukkah. This soup really embodies comfort on these chilly dark evenings in the northern hemisphere and I cannot suggest this recipe enough!
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Servings: 4
Equipment
- blender
- oven
- large dutch oven or pot
Ingredients
- 6 cups pumpkin skin on, roughly chopped
- 4 cup cherry tomatoes
- 1 medium onion quartered
- 1 head garlic top removed
- 1 celery stalk chopped
- 1 carrot chopped
- 4 sprigs thyme
- 2 tsp chili flakes divided
- 2 tsp salt divided
- 2 tbsp olive oil
- cracked pepper
- 4 cups bone broth or veggie stock
- heavy cream optional for garnish
Pistachio Dukkah Ingredients
- 4 black peppercorns
- 2 tbsp fennel seeds
- 2 tbsp cumin seeds
- ½ cup pistachios lightly roasted
- 2 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1 tbsp nigella seeds
- 1 tsp flaky sea salt
Instructions
Soup Instructions
- Preheat oven to 400. Scoop out seeds from pumpkin and reserve for later use. Chop pumpkin and place it on a parchment lined baking sheet. Add tomatoes, onion, carrot, celery and garlic to the bake sheet. Sprinkle with sea salt, chili flakes and cracked pepper. Drizzle with olive oil, massaging veggies to ensure everything is coated, and place thyme on top of veggies. Bake for 50-60 minutes until the garlic is soft.
- Test with a sharp point of a knife to make sure. Allow mixture to cool slightly before add into a blender.
- Once garlic is cool enough to handle squeeze into blender. Pour bone broth on top and blend until creamy.
- Pour into a large pot and bring to a simmer. Check for seasoning. I added more salt, chili flakes and cracked pepper to taste.
- When you are ready to eat, ladle into bowls, top with cream if using, and a drizzle of olive oil. Sprinkle soup with dukkah and enjoy!
Dukkah Instructions
- To make dukkah place peppercorns, fennel seeds and cumin sees in a cast iron pan over medium high heat. Toast until the sees start to crackle and pop. Transfer to a mortar and pound with the pestle to a course powder. Add remaining ingredients and pound again until the pistachios are roughly broken. Transfer to a jar.
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 31g | Protein: 18g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 1889mg | Potassium: 1328mg | Fiber: 7g | Sugar: 12g | Vitamin A: 18545IU | Vitamin C: 56mg | Calcium: 213mg | Iron: 7mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.