Moroccan Pumpkin & Butternut Squash Soup w/ Spiced Pepitas

A friend asked me for this recipe recently, so I searched furiously through my notes and journals, and couldn’t for the life of me locate it anywhere. It then dawned on me that perhaps I had never written it down. In fact, the last person I gave it to, I’m pretty sure I dictated over the phone.

This tends to happen quite frequently with me and the chronicling of recipes. I’m so in the moment while I’m cooking, I rarely take the time to jot down any notes or thoughts, and most times, I’ve not remembered a thing I’ve done in the process once I’ve finished. Therefore, when folks ask me for recipes, I often have nothing to show for it, and have to recreate the dish from scratch through vague recollection.

That was the case today. Luckily, I was in the mood for a warm bowl of soup, and I hadn’t eaten lunch yet. Double win!

This is a very simple recipe, but creates the most inviting, comforting bowl of soup. It’s like being wrapped in a hug from fall on the inside. You can just as well roast the pumpkin and squash for more depth of flavor, but in the spirit of saving time and energy (and I was starving), I opted for the canned version here.

This soup pairs well with our Deloach Estate Pinot Noir or the JCB No. 24.



Moroccan Pumpkin & Butternut Squash Soup w/ Spiced Pepitas (vegan)

Makes 4 2-cup servings

For the soup:


1 can pumpkin puree
1 can butternut squash puree
2 cups apple juice
1 1/2 cups water
1/2 tsp grated ginger root
1 1/2 tsp garam masala
1/4 tsp curry powder
1/4 tsp chili powder
2 tsp salt


Place all ingredients into a blender and blend until incorporated.
Heat, adjusting salt as needed. For a thinner soup, add more water.
Top with spiced pepitas.

For the spiced pepitas:


1/4 cup pepitas (pumpkin seeds)
1 tsp oil
1/2 tsp garam masala
pinch of salt


Heat oil in a skillet. Add garam masala and toast in the oil until fragrant.

Add in pepitas and roast until light brown in color. Toss with salt and lay on a sheet pan to cool.

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