When using such a small amount of ingredients, like we are with this soup, seasoning is key. Spice blends such as zaatar save us time by not having to measure out a little of this and little of that. Yet, quality zaatar is not an easy find. A fresh classic mix of only wild thyme, sumac, and sesame seeds is ideal. These earthy flavor components work together in perfect harmony with the subtle sweetness of the pumpkin to produce a soup that’s unlike any other!
This Zaatar Spiced Pumpkin Bisque makes a satisfying lunch or dinner that’s perfect accompanied by a simple green salad and crusty bread for dipping.
Zaatar Spiced Pumpkin Bisque
Prep Time: 5 mins
Cook Time: 13 mins
Calories: 214, see label below for other nutritional facts
|Ingredients for the bisque||Ingredients for Toppings|
|1 tablespoon coconut oil||Crème fresh or sour cream|
|1 small yellow onion, diced||Chopped parsley|
|4 cloves garlic, minced||Zaatar pepitas (see below)|
|1 tablespoon zaatar|
|2 cups vegetable stock|
|1 can pumpkin purée or make fresh from scratch (see below)|
|1 can coconut milk|
- Heat the coconut oil in a large, heavy bottomed pot over medium-high heat.
- Add the diced onions and sauté for 2-3 minutes, until translucent.
- Add the minced garlic and zaatar and sauté for about 1 minute, until fragrant.
- Slowly stir in the vegetable stock, pumpkin, and coconut milk.
- Bring to a boil, reduce heat to low, and simmer for about 10 minutes, stirring occasionally.
- Remove from heat and pureè with an immersion blender until smooth and creamy. (Alternatively, you can pureé the soup in a blender or food processor, working in batches if necessary.)
- Ladle into bowls and garnish with crème fresh or sour cream, chopped parsley, and zaatar pepitas, if desired.
Make your own pumpkin puree:
Ingredients: 3 pounds pumpkin
Heat the oven to 350 F. Cut the pumpkin into two halves, take out the seeds and the fibrous strings and place it on a baking sheet, with cut side down. Bake for 45 to 55 minutes or until tender. Scrap all flesh and discard the skin. Place the flesh in a food possessor and blend until smooth.
Combine 1 tablespoon olive oil, 1 teaspoon zaatar, and about 1 cup of pepitas (hulled pumpkin seeds) in a large, ziptop or paper bag. Seal the bag and shake vigorously until all of the pepitas are well coated. Spread the pepitas evenly onto a baking sheet and bake for about 15 minutes in a 300°F oven, tossing occasionally to ensure even toasting. Remove from the oven and let cool.