Trendy Pumpkin Soup Recipe to Add to Your Fall Repetoire


Pumpkin everything! From muffins and ice cream to pies and lattes demand for pumpkin everything remains strong and shows no sign of weakening. Looking for something new to add to your personal pumpkin fest? Shake up your soup routine with this North African inspired pumpkin soup recipe.

This recipe isn’t new. It’s a modified version of the original from the Moosewood Cookbook and was given to me years ago by one of my very first personal chef clients. But it’s right on target with current food trends. The original recipe calls for water or vegetable stock. I don’t recommend water. I actually prefer it with chicken stock but by all means use vegetable if you want to keep it vegetarian. Don’t skip the spice swirl! The dried spice mixture, referred by Tunisians as tabil, is the star of the show and is what gives the soup it’s exotic flavor.

Tunisian Pumpkin Soup

2 cups chopped onions
1/2 cup each peeled and sliced carrots and parsnips
1 1/2 tsp salt
2 1/2 cups low sodium vegetable or chicken stock
1 1/4 cups unsweetened apple juice
1/2 cup tomato juice
1 tsp ground cumin
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp paprika
15 oz can cooked pure pumpkin (not pumpkin pie mix)

Spice Mixture
2 TBSP olive oil
1 tsp crushed garlic
1 TBSP + 1 tsp ground coriander
1 tsp ground caraway seeds
1/4 tsp cayenne
2 TBSP fresh lemon juice
2 TBSP fresh cilantro, minced
1/8 tsp salt

In a large, heavy-bottomed pot, saute the onions in olive oil over medium-low heat until translucent, about 10 minutes. Stir in the carrots, parsnips, and salt and continue to saute for about 5 minutes. Add the stock, apple and tomato juices, cumin, nutmeg, cinnamon and paprika. Cover and bring to a boil; reduce heat and summer until vegetables are tender.

Meanwhile, make the spice swirl. Heat oil in small skillet and saute the garlic over medium heat for 1 minute. Add the coriander, caraway, and cayenne and continue to cook, stirring constantly for 2-3 minutes. Remove from heat. Stir in the lemon juice, cilantro and salt.

Stir pumpkin into soup. Ladle soup into bowls and top each with spice swirl.

Optional: Top with toasted pumpkin seeds and crumbled goat cheese or a dollop of Greek yogurt or frothed milk for a fun touch.

Yield: 6 1/2 cup, 4 servings

No time to make soup? We’ll make it for you!

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