Pumpkin Tahini Soup
This recipe is inspired by late-night Walmart run RAGE.
RAGE, I tell you.
I was at Walmart with my husband, and as we were perusing the Halloween decorations on our way to grab a door lock, we turned a corner and, BOOM. There it was.
The Christmas section.
It’s the beginning of October.
RAGE.
Before I get angry letters about people thinking I am anti-Christmas: I am ALL about Christmas. It’s my favorite season of the year (and not just for the cookies). But, the season starts the day after Thanksgiving.
NOT BEFORE.
In October, I make homemade Halloween candy and give it to our friends.
November is all about the beautiful and chaotic symphony of Thanksgiving, executing an inclusive menu for 10 people that include at least 1 vegetarian, 1 semi-vegetarian, 3 gluten and dairy allergies, and 1 very picky traditionalist eater.
And then, on the day after Thanksgiving, when we are sufficiently turkey-coma-ed and reeling from the success our feast was the night before, we go get out Christmas tree, and spend the entire day decorating, drinking hot cocoa and singing carols. My radio stays on the Holiday Carol radio station from that day until New Year’s Day, and I revel in all things Christmas.
I love the season itself – the build up to and anticipation of the holiday itself – I love getting excited about new decorations as we decide on our theme for the year; I love trying new cookie recipes; I love exploring our city and finding new activities to attend throughout the season.
I do NOT, however, love seeing Santa 5 feet over from an inflatable grim reaper at beginning of October (true story, It happened).
So, in rebellion, I turned to the ingredient that screams “Fall” (thank you Starbucks): Pumpkin
And, because the weather is FINALLY getting crisp (and by crisp, I mean highs in the 70s and 80s) in Arizona, its officially soup season again!
This pumpkin soup can be made with things that you have meal prepped for the week, and things that are in your pantry. It is creamy without being heavy, it’s comforting and nourishing – perfect for a FALL evening!
Best part is it is ready in about 20 minutes – and LOOK at the macros!
Measurements are for a single portion of soup. To make additional servings, double (or triple, etc.) the recipe.
Tahini Pumpkin Soup, 1 serving:
35g (1/4c) roasted onion*
123g (1/2c) Pumpkin
150g (2c) roasted cauliflower*
1c beef bone broth
20g Collagen Peptides (buy them here)
1t Sage
1/4t Natural Smoke Flavor (buy it here)
1/4t Garlic Powder
Place the above ingredients into your InstaPot, close the lid, and hit the “soup” button.**
When it beeps, quick-release the steam, and pour into a plastic bowl.
Then add:
1T non-dairy creamer or milk (plain, unsweetened) – I use this brand
1T Tahini (buy it here)
1T apple cider vinegar
Run your immersion blender in the bowl until soup is blended. Salt and Pepper to taste. Garnish with red pepper flakes and serve.
Macros for one serving: 25c/11f/35p
*If you don’t have prepped roasted onions on hand, cut a yellow onion into quarters, spray with olive oil spray (lightly), and bake at 400 degrees for 15 minutes, until brown around the edges. OR, add your onions raw (though use ½ the amount).
**If you do not have an InstaPot, you can do this recipe on the stovetop – it just takes longer to get that depth of flavor (simmer for 30 minutes).
***If you don’t have an immersion blender, an actual blender will work just fine!
