Pumpkin Tahini Soup

By Trent Blodgett

Pumpkin Tahini Soup

As late summer moves into fall, we are lucky to have a wide array of beautiful squash available in stores and at the local farmers 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 were so accustomed to. Get that fire going, grab a hunk of crusty bread and sweet butter, and well see you around Christmas.

Prep time: 15minutes

Cook time: ~ 1hour

Serves: 4


Sheet pan

Large, heavy-bottomed pot

Wooden spoon


  • This recipe is easily doubled as long as you have a large enough, heavy-bottomed soup pot or dutchoven
  • An immersion blender is a great tool for pureeing hot liquids; it can be found in most department stores with a kitchen section or your favorite kitchenstore
  • If you dont have an immersion blender, you can puree in small (12 cup) batches in your blender (with the lid on), then transfer the puree to a bowl, and continue until all of the soup is pureed. Transfer it back into the pot and heatthrough
  • Pepitas (pumpkin seeds) are available in the bulk section and/or the baking section of your local grocery and come in the raw or toasted form. If you can only find raw, you can toast them yourself for 5 minutes at 350be sure to key an eye on them so they dont burn and toss them with a little salt after they are done and allow them to cool completely
  • Ricotta adds a heartier finish to the soup, and yogurt a slight tang; experiment with a small cup on the side to decide your preference


1 medium-large pumpkin or butternut squash, about 23 lb, peeled, seeded and cut intochunks

1 medium white onion,diced

2 Tbsp ginger, peeled andminced

1 Tbsp garlic,minced

1 Tbsp Marrakesh Sitar MoroccanBlend

3 Tbsptahini

1 qt chicken or vegetable stock

4 Tbspbutter

Toasted Pepitas (pumpkin seeds) togarnish

Sesame seeds togarnish

Lemon zest togarnish

Yogurt or fresh ricotta togarnish


1. Preheat oven to 425, move the oven rack to thecenter

2. Toss pumpkin with olive oil salt and pepper and roast for about 20 minutes or until softand


3. Meanwhile, in a heavy-bottomed pot, add butter and melt over mediumheat.

4. Add onions and sweat until beginning to caramelize, about 1015minutes.

5. Lower the heat and add garlic and ginger and cook until fragrant about 23minutes.

6. Add Marrakesh Sitar followed by the stock to make sure the spices do notburn.

7. Add pumpkin to the pot and simmer for 5- 10minutes.

8. Add tahini, and using an immersion blender, pure the soup directly in the pot (see tips/things to remember if you would like to use a standard blender for thisstep)

9. Season to taste with salt, and divide into 4bowls.

10. Garnish with a dollop of yogurt or fresh ricotta, a sprinkling of pepitas and sesame seeds, anda

grate of lemonzest.

Pumpkin Tahini Soup was originally published in Spice Tribe on Medium, where people are continuing the conversation by highlighting and responding to this story.