Ingredients
1 ½ lbs pumpkin – * 1 large butternut squash
1 tbsp olive oil * 2 ttsp olive oil
1 vidalia onion, chopped * 2 onions chopped
6 cloves garlic * 3 tbsp garlic powder
1 cup celery, diced * 2 c. celery, diced
1 cup carrot, peeled and diced * 2 c. carrots
1 ½ tsp paprika * 3 tsp paprika powder
1 sprig thyme * 2 sprigs thyme
2 bay leaves * chives or spring onions to garnish, finely chopped
4 cups chicken stock * 8 cups of water and 4 tsp of chicken bouillon powder
Salt and pepper to taste * 2 tbsp Mrs. Dash
1 cup yogurt
Pumpkin-seed oil * heavy whipping cream
½ cup pumpkin seeds (pepitas)
Powdered sugar
Directions
Preheat oven to 350 degrees. 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 an hour. Cool. Scoop the flesh and discard the skin and seeds.
Warm the olive oil in a soup pot over a medium heat. Sweat the carrots, onion, garlic until translucent, about five to ten minutes. Add the dry spices and the aromatics. Add the squash and chicken stock. Bring to a boil and simmer for about fifteen minutes.
Puree in batches. You could strain through a fine mesh. Season. Put back in a pot to gently simmer. Finish with yogurt and adjust the seasonings.
Serve in a warmed bowl. Eventually garnish with candied pumpkin seeds and pumpkinseed oil. * Just add some whipping cream and sprinkle somecut chives.
Candied Pumpkin Seeds
Preheat a small sauté pan with a medium heat. Add the pumpkin seeds and powdered sugar. Stir the mixture continuously until you hear a popping sound and the sugar start to caramelize. Add salt and espellette powder. Cool in a small pan until further use.
