Roasted Pumpkin Bisque with Pumpkin Seed Dukkah
As we transition from the long hot days of summer and enter these early chilly days of Autumn, we’re finding ourselves craving heartier meals. Our winter squash harvest has been amazing this year and we’re feeling pretty darn good about going into the winter with the supply that we’ll be able to store for ourselves. If I’ve learned anything from last winter it is this–you can never be too prepared for a harsh season snowed in. I’m beyond grateful for all the canned food we preserved, storage crops that are thriving and a freezer full of meat to help sustain us for the winter ahead. And I know what you’re all thinking—it’s too damn early to talk about winter!!! And I hear ya! But, when you rely on most of the crops/animals from your farm to fuel you during the off season you always have to think ahead. And not to worry, I’ve still got some tasty recipes coming your way that highlight the summer bounty but for today, it’s all about comfort food!
This simple roasted pumpkin bisque is a breeze to prepare and I love the addition of the pumpkin seed dukkah for a little added flavor and crunch. This recipe is a great one to serve up on a chilly autumn evening with a glass of your favorite red wine and a good dinner date.
Cheers to the harvest!
Roasted Pumpkin Bisque with Pumpkin Seed Dukkah
Prep Time: 25 minutes Cook Time: 1 hour Serves: 6
Pumpkin Bisque- 4 tablespoons olive oil, divided
- One 4-pound sugar pie pumpkin (or another sweet winter squash)
- 1 large yellow onion, finely chopped
- 1 leek, finely chopped
- 4 large cloves of garlic, minced
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cayenne pepper
- 4 cups low sodium vegetable broth
- 2 tablespoons honey
- 1/2 cup heavy cream
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1 teaspoon fennel seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon black peppercorn
- 1 teaspoon fresh thyme
- 1/2 teaspoon fine sea salt
Preparation
- Preheat the oven to 425F. Carefully slice the pumpkin in half and scoop out the seeds and stringy flesh. Slice the halves into quarters and drizzle with 2 tablespoons of the olive oil. Place the pumpkin wedges cut side down on a baking sheet and roast in the oven until tender. About 35 minutes. Set aside to cool.
- Heat the remaining 2 tablespoons of oil in a large dutch oven or soup pot over medium hight heat. Add the onion and leek and cook, stirring often, until fragrant and beginning to soften. About 5 minutes. Add the garlic, salt and spices and continue to cook, stirring often, until the mixture is evenly coated in the spice mixture.
- When the pumpkin is cool enough to handle peel the skin off each quarter. Add the flesh to the soup pot along with the vegetable broth. Bring to a boil. Reduce the heat to medium and cook for about 10 minutes.
- While the soup is simmering prepare the dukkah. Toast the pumpkin, sunflower, fennel, cumin, and peppercorn seeds over medium heat until fragrant. About 3 minutes. Remove from the heat and place in a food processor along with the thyme and sea salt. Pulse the mixture until it's crumbly, but not overly processed. You'll want some larger pieces and some finely chopped pieces.
- After the soup has simmered for about 10 minutes transfer it to a high speed blender along with the honey and heavy cream. Puree the soup until completely smooth and creamy. You may have to do this in batches. Alternately, you can use an immersion blender but the consistency of the soup wont be as smooth. Taste for seasonings and adjust as needed.
- Divide the soup between bowls and garnish with the pumpkin seed dukkah.
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Store extra pumpkin seed dukkah in an airtight container on the counter for up to 7 days
Just made this; it’s fantastic!
I had a Long Island Cheese Pumpkin and used that in this recipe and it was divine! The Pumpkin Seed Dukkah had so much flavor and went so well with this soup. Thanks for posting this recipe!!