INGREDIENTS:
- 1 1/2 pounds of pumpkin (3 cups)
- 1 Vidalia onion, chopped
- 1 cup carrots, peeled and diced
- 1 cup celery, diced
- 1 Tbsp. olive oil
- 6 cloves garlic, chopped
- 2 bay leaves
- 1 Tbsp. peppercorn
- Salt and pepper to taste
- 1 sprig thyme
- 4 cups chicken stock
- 2 sticks of cinnamon
- 1 1/2 tsp. espelette powder or paprika
- 1 cup low-fat yogurt
- Pumpkin seed oil
Candied Pepitas:
- 1/2 cup pepitas (pumpkin seeds)
- Powdered sugar
- Pinch of salt
- Pinch of espelette powder
To make the soup: Preheat oven to 350°.
Cut the pumpkin in half and place it, cut side down, on an oiled baking sheet. Bake until it is easily pierced with a knife (about 45 minutes). Let cool. Scoop the flesh and discard the skin and seeds. Press the pumpkin flesh through a strainer.
Warm the olive oil in a soup pot over medium heat. Sweat the carrots, onion, garlic until translucent for about 5 to 10 minutes. Add the dry spices and the aromatics. Add the pumpkin puree and chicken stock. Bring to a boil and simmer for about 15 minutes. Add entire mixture into a blender and blend.
Put back in a pot to gently simmer. Finish with yogurt and adjust the seasonings. Serve in a warmed bowl. Garnish with candied pepitas (see recipe below) and a swirl of
pumpkin oil.
To make the candied pepitas: Toast pepitas in a preheated nonstick pan. Add enough powdered sugar to coat the pepitas. Add salt and espelette powder. Stir until sugar dissolves—pumpkin seeds will pop. Remove from heat and let cool.