Zaatar Spiced Pumpkin Bisque Recipe

Fall is in the air and with it comes all things pumpkin!  The pumpkin spice obsession seems take over every year around this time.  From lattes to cookies to yogurt and beyond.  We needed a break from all of that sugary sweetness and came up with this rich, flavorful, and comforting soup.  The best part is, it uses ingredients that you most likely have in your pantry and it comes together in less than 20 minutes! 

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. 

You may now ask what is zaatar? It's an increasingly popular Mediterranean spice mix with mainstay ingredients (if reputable classic blend) of wild thyme (native to Middle East region, also called Hyssop), sumac, and sesame seeds. Za'atar is a great way to add a delicious Mediterranean flair just about any dish. It is also believed that the Hyssop herb in a classic mix of Zaatar offers health benefits.

  It’s important, however, to choose a reputable zaatar brand that is honest about its ingredients with no unknown fillings and substitutes.

These earthy flavor components in a fresh zaatar blend 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
Servings: 6
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

 

Instructions

1. Heat the coconut oil in a large, heavy bottomed pot over medium-high heat.
2. Add the diced onions and sauté for 2-3 minutes, until translucent.
3. Add the minced garlic and zaatar and sauté for about 1 minute, until fragrant.
4. Slowly stir in the vegetable stock, pumpkin, and coconut milk.
5. Bring to a boil, reduce heat to low, and simmer for about 10 minutes, stirring occasionally.
6. 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.) 
7. 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.

Zaatar Pepitas

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.