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February 24, 2013

Roasted pumpkin soup with almonds and spicy dukkah oil, from Nami-Nami

Roasted pumpkin soup with almonds and dukkah oil, from Nami-Nami (on Soup Chick).

True confession: I love recipes that call for toasting, smashing and grinding lots of spices, right at the moment you need to use them. Combine those spices with pumpkin, whip it all into a soup, and I'm hooked. This Middle Eastern roasted pumpkin soup with almonds and spicy dukkah oil, on Nami-Nami, uses almonds as both thickener and sweetener, and the addition of dukkah oil (yes, you make it yourself from spices already in your pantry) and pomegranate seeds creates a flavor explosion. If you don't have pumpkin, butternut squash makes a fine substitute.

Get the recipe for roasted pumpkin soup with almonds and spicy dukkah oil on Nami-Nami.

More on Soup Chick:
Butternut squash soup
Vegan mulligatawny detox soup, from Gluten-free Goddess

Comments

1
Posted by: Shirley @ gfe & All Gluten-Free Desserts | February 24, 2013 at 12:22 PM

Wow, that look awesome! I'd never heard of dukkah oil before. Pretty cool that you can make it yourself. :-)

Thanks, Lydia!
Shirley

2
Posted by: Lydia (Soup Chick) | February 24, 2013 at 09:07 PM

Shirley, I've never tried dukkah in soup and can't wait to make this recipe.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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