Meet my new holiday soup! Heirloom Pumpkin Soup with Walnut Dukkah for La Touragnelle Oils and The Feedfeed. When I was asked
to develop a holiday ready soup using these wonderful artisanal oils, I couldn’t resist. The deeply roasted and caramelized koginut
squash (a new hybrid of butternut and kabocha) is done in avocado oil, which is ideal for high heat roasting, and the soup gets finished with a roasted walnut oil drizzle along with the walnut dukkah which takes this all to another level! I couldn’t help but add some chèvre “croutons” for their crisp, creamy and tangy addition. A delicious meal in a bowl for some and a palate teasing starter for others. This one doesn’t disappoint. I recommend making a big pot full so you may freeze some to whip out when guests stop by during this fun season (and I love when they do!) or simply because the craving strikes. These wonderful oils are not only great for the holidays, I use them all year long in
all sorts of recpes. They are incredibly versatile! I detail suggestions for different squash/pumpkin Options below. One more thing, If you don’t have the time for the croutons, crumbled goat cheese on top is a delicious option. If you choose to skip
the chèvre entirely, this one is vegan.

La Touragnelle strives to be the best artisanal oil producer, dedicated to making carefully crafted, sustainable, natural products. Using artisan care, they extract the seed’s essence and hidden natural treasures to create tasty oils that bring delight in the kitchen and well-being for the body.

This post is sponsored and I’m delighted to work with La Touragnelle as I’ve been cooking with and using their oils in recipes for years!

Recipe

Roasted Heirloom Pumpkin Soup with Walnut Dukkah and Fried Chèvre

Serves 8-10

Ingredients-

2 ½ lbs (1.1 kg) winter squash* (see note), cut into wedges about 1” thick

Approx. ¼ cup La Touragnelle Avocado Oil

Several sprigs fresh thyme, sage and rosemary

Flaky sea salt

Fresh ground pepper

2 Tbs La Touragnelle olive oil

1 medium sweet onion (9 oz., 130 gr), chopped

1 medium carrot (4 0z., 85 gr), chopped

1 clove garlic, minced (optional)

2 stalks celery (5-6 oz., 150 gr), chopped

1 small parsnip (2 oz, 55 gr), chopped

1 Tbs butter (optional)

1 Tbs grated ginger

Splash bourbon

6-8 cups vegetable stock or water

2 Sprigs fresh thyme

1 sprig fresh sage

1 ½ Tbs apple cider vinegar

Flaky sea salt

Fresh ground pepper

La Touragnelle walnut oil for finishing

NOTES:

*When choosing a winter squash or pumpkin variety, I recommend, but not limited to, honey nut, konigut, kabocha, red kuri… These are not only packed with flavor and natural sweet, the skins are thin and edible eliminating the need to peel them and they are less fibrous with creamier flesh. If shopping at your local farmers market, ask the farmers which varieties they carry and what their characteristics are. You may totally make this with butternut squash. If so, I recommend adding a chopped apple to the pot, if using pumpkin, add one sweet potato (sliced into wedges) to the roasting pan add 1-2 apples to the pot. In both cases, a splash of apple cider along with the bourbon ups it even more. Adjust cooking time as needed to attain caramelized edges as they magically add incredible depth of flavor.

*I frequently roast more squash than I will need as everyone dives in and grabs them when it come out of the oven.

*Roasting in avocado oil is wonderful as it has a very high smoke point, tolerating high heat very well. It’s a vegetable roasting game changer! You may also use this to sauté with delicious results. When I cook, I am heavy handed when using good oils as I prefer the results, flavor and appreciate the health benefits.

*Bourbon may be replaced by Sherry or apple cider.

*Dukkah may be made a few days in advance and stored in an airtight glass jar. If refrigerated, it will keep for about 1 month. Each blend varies from kitchen to kitchen, family to family. Feel free to adjust ingredients to suit your taste.

*Goat cheese croutons make this soup more a meal. If they’re one step too many for the holidays, skip them (crumbles goat cheese is also a delicious option) but be sure to revisit them when you’re not pressed for time! You will also love them on salads.

IMPORTANT***When puréeing hot liquid, remove plug from blender lid, so steam may release, and replace with a clean dish towel to prevent hot splattering.

Method-

1- Preheat oven to 425F

2- Spread squash slices and fresh herbs on a baking sheet, careful not to overcrowd. If lining, only use parchment. Generously coat all with avocado oil (I like to use my hands for this). Roast for about 35-40 minutes turning after 20. Keep an eye as time will vary depending upon the size of your slices. You really want the squash to caramelize and develop browned edges.

3- While the squash is roasting, preheat a large heavy bottomed pot (I use a dutch oven) over medium heat. Add olive or avocado oil and sauté the onion until caramelized edges appear. Add carrot, celery, parsnip and garlic and cook until tender. Add splash of bourbon and loosen any brown bits that may have formed in the pan. Add ginger and stir all up to coat.

4- Discard roasted herbs and add roasted squash along with sprigs of fresh herbs to pot and add stock or water. Bring to a simmer and allow to cook for about 15 minutes. Turn off heat and allow to cool a bit. Using a high speed (or immersion) blender and working in batches, add the soup and purée until velvety. PLEASE remember to remove lid plug and replace with clean dish towel to prevent hot splatters. Return pureed soup to pot. You will likely need to add some more liquid- adjust to suit your taste.

Walnut Dukkah

Makes 1 ½ cups

Ingredients-

1/3 cup whole coriander seeds

3 Tbs cumin seeds

3 Tbs sesame seeds

1 Tbs fennel seeds

1 Tbs dried thyme

Pinch of chili flakes

3/4 walnuts, lightly toasted

¼ cup shelled pistachios

NOTE:

*Toast walnuts in a 325F oven in a baking dish for 15 minutes. They will be fragrant and deeper in color. Make sure to remove from pan and place on a plate or clean dish towel as if left in the pan, they will continue to cook

Method-

1- Preheat a heavy bottomed skillet over medium heat. Add coriander, cumin and fennel seeds and agitate pan until they’re lightly toasted and fragrant, about 3 minutes. Remove from pan and allow to cool. Repeat with sesame seeds for about 2 minutes. Remove from pan.

2- Add all seeds, thyme, chili flakes, flaky sea salt and fresh ground pepper to a spice grinder or small food processor (mortar and pestle fine too) and pulse until ground. Add walnuts and pistachios and pulse until coarsely ground.

Chèvre “Croutons”

Ingredients-

1-8oz log goat cheese

1 egg, beaten

½ cup fine corn meal

Flaky sea salt

Fresh ground pepper

½ cup+ La Touragnelle grape seed oil

Method-

1- In a shallow bowl, add cornmeal and season with salt and pepper.

2- Slice goat cheese into disks about ½” thick and mold with our hands to compress. Coat with egg and dredge through cornmeal to coat.

3- Heat oil in a heavy bottomed over med/med-high heat until it shimmers. Add coated goat cheese and cook about 1 minute each side or until golden. Carefully remove with slotted spatula and place on a paper towel.

Assembly-

Ladle hot soup into bowls, top with a generous sprinkle of dukkah and a drizzle (about 1 tsp) of La Touragnelle walnut oil. Float goat cheese and serve!

Enjoy!