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Squash Soup with Pepitas Two Ways

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  • Servings: 6

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.

KEY: Fall, Stewing, Christmas, Thanksgiving, Spanish, Appetizers/starters, Soups & Stews, Healthy, Make Ahead, Staff Favorites, Vegetarian, Dinner, Lunch

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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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504646 recipes/squash-soup-with-pepitas-two-ways 2013-12-06 Felip Llufriu fall|stewing|christmas|thanksgiving|spanish|appetizers-starters|soups-and-stews|6|healthy|make-ahead|staff-favorite|vegetarian|weeknight-dinner|lunch october-2013 recipes,squash-soup-with-pepitas-two-ways 504646