Roasted Pumpkin Soup

From soup to nuts, it’s soup, redefined.
Our Kitchen » Recipes » Roasted Pumpkin Soup

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Serves 2 Total 25-30 MINUTES

INGREDIENTS

SOUP:
  • ½ cup Cedar’s Organic Pumpkin Hommus
  • ¼ cup extra-virgin olive oil
  • 1/8 teaspoon dried chili flakes
  • 1/8 teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ½ of a garlic bulb, separated into unpeeled cloves
  • 1 onion, finely chopped
  • 2 ½ cups chicken stock
  • Lemon zest from one lemon
  • 1 tablespoon currants
  • 2 tablespoons parsley
  • 2 tablespoons coriander
  • ¼ cup Cedar’s Labneh
  • Toasted ciabatta bread
 
TOPPING:
  • 1 tablespoon toasted macadamias, chopped
  • 1 teaspoon thyme
  • ½ teaspoon roasted fennel seeds, crushed
  • ½ teaspoon roasted sesame seeds
  • ½ teaspoon roasted cumin, crushed
  • Pinch of salt

DIRECTIONS

  1. Make the topping by combining all topping ingredients in a separate bowl. Mix.
  2. In a saucepan, add the chicken stock and bring to a boil.
  3. Add all remaining soup ingredients, except for the lemon zest and Cedar’s Labneh, into the saucepan.
  4. Reduce heat to medium and simmer, stirring occasionally for 15-20 minutes.
  5. Remove saucepan from heat, add lemon zest and whisk until smooth.
  6. Divide soup into serving bowls and scatter with topping mixture and a dollop of Cedar’s Labneh.
  7. Serve with ciabatta bread.

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