Garnished with spicy seeds, this hearty soup is a classic crowd pleaser. Diana Yen of the Jewels of New York shares her recipe for savory seasonal soup — one part of a family-style dinner designed for slow, soulful grazing and sharing.


Creamy Pumpkin Soup with Roasted Pumpkin Seeds

serves 8-10

Pumpkin Seeds

    1 cup raw pepitas (pumpkin seeds)
    2 tablespoons olive oil
    2 tablespoons sugar
    1 teaspoon cinnamon
    1 teaspoon salt
    ¼ teaspoon cayenne pepper
  1. Preheat oven to 350°.
  2. In a small bowl, combine sugar, cinnamon, salt and cayenne pepper.
  3. Line a baking sheet with parchment paper and add the pumpkin seeds, olive oil and spice mixture. Toss until well combined.
  4. Spread the seeds evenly along the sheet pan and bake on the top rack until seeds begin to brown, about 15-20 minutes.
  5. Set aside to cool.

Creamy Pumpkin Soup

    3 tablespoons olive oil
    1 large onion, finely chopped
    2 leeks, finely sliced, white parts only
    4 garlic cloves
    1 teaspoon ground ginger
    ½ teaspoon nutmeg, freshly grated
    4 pounds pumpkin (or any winter squash), peeled and diced
    1 large potato, peeled and diced
    2½ quarts chicken or vegetable stock
    ¾ cup creme fraiche (or sour cream)
    ¾ cup roughly chopped cilantro
    ¾ cup spiced pumpkin seeds (recipe above!)
    salt and pepper to taste
  1. In a large saucepan, heat olive oil over low heat.
  2. Add the onion and leeks and saute until softened, about 2-3 minutes.
  3. Add the garlic, ginger and nutmeg to the pan. Continue to cook for 1 minute, stirring constantly.
  4. Add the pumpkin, potato and stock. Bring to a boil then cover, turn heat to low, and simmer for 30 minutes.
  5. Let the soup cool slightly. Using an immersion blender, puree the soup.
  6. Reheat gently and season with salt and pepper.
  7. Transfer soup to bowls and garnish each with a tablespoon of creme fraiche, chopped cilantro and spiced pumpkin seeds.



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October 9, 2012

These recipes sound so amazing!! I am reading through your newest No 11 magazine and am excited to try all of the Thanksgiving recipes on page 6. Please post all of the recipes!! Thanks.

picking apples in october » April + Eric

October 12, 2012

[…] it so much!). I didn’t get a chance to make it last weekend, because I was too busy making pumpkin soup + oatmeal raisin cookies. The fall makes cooking more […]

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