Yield: Serves 6 (serving size: 3/4 cup soup, 2 teaspoons pumpkin seeds, 2 teaspoons sour cream, and 1 teaspoon chives)
Briefly cooking the pumpkin seeds and cumin in hot oil—a process known as blooming—draws out the aroma of the seeds and spice and deepens their flavor. Turmeric pairs fantastically with winter produce like cauliflower or root veggies, where its brightness, astringency, and tartness balance the earthy sweetness of the plants. Use plain Greek yogurt in place of sour cream, if you prefer.
1/4 cup raw hulled pumpkin seeds (pepitas)
1 teaspoon ground cumin
2 tablespoons olive oil, divided
2 cups vertically sliced yellow onion
1 tablespoon chopped fresh thyme
6 garlic cloves, chopped
1 tablespoon ground turmeric
1 tablespoon all-purpose flour
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