Your Life: Roasted Pumpkin Soup with Caramelized Onions and Pumpkin Seed Pesto

Posted: Updated:

1 small to medium fresh pumpkin, cut into quarters and seeded, stem discarded
4 Tbsp. butter

2 white onions, chopped
1 Tbsp. pumpkin seed oil (can substitute olive oil)
2 Tbsp. butter
1 tsp. ancho chili puree
1 tsp. chipotle chili puree
1/4 tsp. toasted cumin* and 1/4 tsp. fresh nutmeg
White pepper to taste

Pumpkin Seed Pesto
1 bunch cilantro
Pinch of oregano
1/4 tsp. pepper
1 tsp. ground cumin
1 small clove garlic
1 to 2 Tbsp. fresh lime juice
1/3 cup canola oil
1/3 cup toasted pumpkin seeds


Place pumpkin in large baking pan, dot 1 tablespoon butter on each quarter, and sprinkle with salt and cumin.


Cover pan with foil and roast at 325 degrees for 20 minutes.


Remove foil, and bake an additional 20 minutes.


Let cool, then scoop meat from skin.


Set a deep stock pot over medium heat. Add oil and butter. When hot, add onions and sauté until softened, not allowing onions to brown.


Stir in both chili purees and the seasonings.


Add roasted pumpkin and stir.


Fill pot with water to the depth of one inch above ingredients.


Simmer soup for about 1/2 hour, until ingredients are soft.


Carefully puree soup, in batches, in blender or food processor.


Return to stock pot and season with white pepper and salt to taste.


To serve, divide between serving bowls and spoon a swirl of pesto on top.

Pumpkin Seed Pesto

Place all ingredients except oil and pumpkin seeds in a blender. Turn blender on high and add oil and pumpkins seeds.


Adjust salt to taste


* To toast cumin, shake in a dry pan over medium heat for about 30 seconds.