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Benjamin W. Herila


Roasted Pumpkin

Makes about 8-10 servings.


1 1/2 lbs of pumpkin (3 cups)
1 Vidalia onion (chopped)
1 cup carrots (peeled and diced)
1 cup celery (diced)
1 Tbsp. olive oil
6 garlic cloves
2 bay leaves
1 Tbsp. peppercorn
1 fresh thyme sprig (or 2 tsp. dried)
4 cups chicken stock
2 cinnamon sticks
1 1/2 tsp. espelette powder or paprika
1 cup low-fat yogurt
Pumpkin seed oil
Salt and pepper to taste


Preheat oven to 350°.

Cut the pumpkin in half and place it, cut side down, on an oiled baking sheet. Bake until it is easily pierced with a knife (about 45 minutes). Let cool. Scoop the flesh and discard the skin and seeds. Press the pumpkin flesh through a strainer.

Warm the olive oil in a soup pot over medium heat. Sweat the carrots, onion, garlic until translucent for about 5 to 10 minutes. Add the dry spices and the aromatics. Add the pumpkin puree and chicken stock. Bring to a boil and simmer for about 15 minutes. Add entire mixture into a blender and blend.

Put back in a pot to gently simmer. Finish with yogurt and adjust the seasonings. Serve in a warmed bowl. Garnish with candied pepitas (see recipe below) and a swirl of
pumpkin oil.

Side quest:

Candied Pepitas

  • 1/2 cup pepitas (pumpkin seeds)
  • Powdered sugar
  • Pinch of salt
  • Pinch of espelette powder

To make the candied pepitas: Toast pepitas in a preheated nonstick pan. Add enough powdered sugar to coat the pepitas. Add salt and espelette powder. Stir until sugar dissolves—pumpkin seeds will pop. Remove from heat and let cool.­­

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