As late summer moves into fall, we are lucky to have a wide array of beautiful squash available in stores and at the local farmer’s market. Using vegetable stock instead of chicken is a simple substitution. The tahini and Marrakesh Sitar Moroccan Blend give a new twist to the predictable “butternut squash and nutmeg” combo we’re so accustomed to. Get that fire going, grab a hunk of crusty bread and sweet butter, and we’ll see you around Christmas.
Step 1 -
Preheat oven to 425℉, move the oven rack to the center
Step 2 -
Toss pumpkin with olive oil salt and pepper and roast for about 20 minutes or until soft and caramelized.
Step 3 -
Meanwhile, in a heavy-bottomed pot, add butter and melt over medium heat.
Step 4 -
Add onions and sweat until beginning to caramelize, about 10–15 minutes.
Step 5 -
Lower the heat and add garlic and ginger and cook until fragrant about 2–3 minutes.
Step 6 -
Add Marrakesh Sitar followed by the stock to make sure the spices do not burn.
Step 7 -
Add pumpkin to the pot and simmer for 5-10 minutes.
Step 8 -
Add tahini, and using an immersion blender, pureé the soup directly in the pot (see tips/things to remember if you would like to use a standard blender for this step)
Step 9 -
Season to taste with salt, and divide into 4 bowls.
Step 10 -
Garnish with a dollop of yogurt or fresh ricotta, a sprinkling of pepitas and sesame seeds, and a grate of lemon zest.
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