Years ago my family and I traveled to New Zealand and while we visited during our summer, it was most definitely their winter and boy oh boy was it cold! We traveled around the south island sampling the delicious foods and taking in the amazing scenery and at just about every lunch stop I made sure to order a bowl of the Pumpkin Soup (a very common dish around New Zealand). Each restaurant offered a different variation of the soup but all equally delicious and since that trip almost 5 years ago, I still crave New Zealand pumpkin soup.
So, I’m not quite sure why it took me so long to come up with a recipe for my take on the popular New Zealand classic… but better late than never, right?! This one is just as creamy, flavorful and delicious as the ones I remember having on our trip and with my recipe clocking in just under 30 minutes, I’ll be making this for quick weeknight dinners as well as bigger batches to serve at upcoming dinner parties.
What’s even better is that in lieu of roasting a pumpkin I opted for canned pumpkin puree (seriously, roasting the pumpkin is not even worth it…canned pumpkin puree is a time savor and will make the smoothest, silkiest soup!!) which gave the soup the rich, creamy base and added a pinch of cayenne pepper for heat and nutmeg for warmth, then topped with maple roasted pumpkin seeds for the perfect amount of crunch!
Here’s how you make it….
- Pumpkin Soup
- - 1 onion, roughly chopped
- - 3 cloves garlic, roughly chopped
- - 1 can pumpkin puree
- - 2 1/2 cups chicken stock
- - 2 tablespoons maple syrup
- - 1 tablespoon fresh thyme
- - 1 teaspoon nutmeg
- - 1 teaspoon salt
- - 1/2 teaspoon pepper
- - pinch of cayenne pepper
- - extra virgin olive oil
- - plain yogurt to garnish
- Maple Roasted Pumpkin Seeds
- - 1/4 cup raw pepitas
- - 1 tablespoon maple syrup
- - 1/2 teaspoon nutmeg
- - 1/2 teaspoon fresh thyme
- -1/2 teaspoon salt
- - 1/4 teaspoon cayenne
- In a large stock pot, heat about 1 tablespoon olive oil and sauté onion for about 5 minutes or until translucent. Add garlic and fresh thyme and sauté for 1 minute. Add pumpkin puree, chicken stock, maple syrup, nutmeg, salt and pepper.
- Sit to combine and let simmer for 20 minutes.
- Transfer to a blender and blend until smooth.
- Heat oven to 350 degrees. Toss pepita seeds with maple, nutmeg, thyme, cayenne and salt.
- Spread on a baking sheet and roast for 10 minutes or until slightly golden.
- Remove from oven and let cool.
- Serve the soup with a garnish of yogurt and top with maple roasted pumpkin seeds...enjoy!