Squash Soup with Pepitas Two Ways

Chef Felip Llufriu serves this wonderfully silky squash soup with two pumpkin seed garnishes. He toasts some seeds with sugar and salt, so they're lightly candied; then he roasts and purees the rest with olive oil.

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  • Servings: 6

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  • 3/4 cup raw pumpkin seeds (pepitas)
  • 6 tablespoons plus 1/2 teaspoon extra-virgin olive oil
  • 2 teaspoons sugar
  • Kosher salt
  • 1 large onion, halved and thinly sliced
  • One 3 1/4-pound kabocha squash—peeled, seeded and cut into 1-inch pieces
  • 1 bay leaf
  • 3/4 cup dry white wine
  • 4 cups vegetable stock
  • 2 cups water
  • Pumpkin seed oil, for drizzling

How to make this recipe

  1. Preheat the oven to 375°. Spread 1/2 cup of the pumpkin seeds in a pie plate. In another pie plate, toss the remaining 1/4 cup of pumpkin seeds with the 1/2 teaspoon of olive oil, the sugar and a pinch of salt. Bake the pumpkin seeds for 12 minutes, stirring once, until lightly browned and crisp; let cool completely.

  2. Transfer the plain roasted pumpkin seeds to a mini food processor. Add 1/4 cup of the olive oil and pulse until the seeds are ground to a paste. Season with salt.

  3. In a saucepan, heat the remaining 2 tablespoons of olive oil until shimmering. Add the onion and a generous pinch of salt and cook over moderate heat, stirring, until softened and just starting to brown, 8 minutes. Add the squash and bay leaf and cook, stirring, until the squash just begins to soften, 5 minutes. Add the wine and cook until almost evaporated, 4 minutes. Add the stock and water and bring to a boil. Simmer over moderately low heat, stirring, until the squash is very tender, 20 minutes. Discard the bay leaf.

  4. Working in batches, puree the soup in a blender. Return it to the saucepan, rewarm and season with salt. Ladle the soup into bowls and garnish with a spoonful of the pumpkin seed paste, the sugared pumpkin seeds and a drizzle of pumpkin seed oil.

Make Ahead

The soup can be refrigerated for up to 3 days. Reheat gently before serving.

Suggested Pairing

Try the soup with cava; its touch of sweetness is delicious with squash.

Contributed By Published October 2013

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