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