It’s pumpkin season! Jack-O-Lanterns, pies, bread, muffins and this delicious soup are my favorite ways to celebrate this wonderful squash. Did you know that the largest pumpkin ever grown weighed 1,140 lbs?!  That could make a whole lotta pie.

I love the combination of flavors in this soup, both sweet and savory. The soup is delicious on it’s own, but it’s even better with the spice swirl.

Ingredients:

2 cups chopped onions

2 Tbsp olive oil

½ cup peeled and sliced carrots

½ cup peeled and sliced parsnips

1 ½ tsp salt

3 cups water , vegetable or chicken stock

1 ¼ cups unsweetened apple juice

3 Tbsp  tomato paste

1 tsp ground cumin

½ tsp ground nutmeg

½ tsp ground cinnamon

½ tsp paprika

1 15oz can pumpkin

Spice Swirl

2 Tbsp olive oil

1 tsp minced garlic

4 tsp ground coriander

1 tsp caraway seeds

¼ tsp cayenne

2 Tbsp fresh lemon juice

2 Tbsp minced fresh cilantro

pinch sea salt

In a soup pot, sauté the onions in the oil until softened, about 10 minutes. Stir in the carrots, parsnips and salt; continue to sauté for 5 more minutes. Add the water or stock, apple juice, tomato paste, cumin, nutmeg, cinnamon and paprika. Bring to a boil then reduce the heat, cover and simmer until the veggies are tender. Stir in the pumpkin. Using a blender or immersion blender, puree the soup until smooth. Gently reheat if necessary.

To make the spice swirl, heat the oil in a small skillet. Saute the garlic for about 2 minutes. Add the coriander, caraway seeds and cayenne to the skillet. Stir constantly and continue to cook for 2-3 minutes. Transfer the mixture to a small bowl. Stir in the lemon juice, cilantro and salt.

To serve, ladle the soup into bowls and top each with some spice swirl.

Enjoy!