Pumpkin Soup with Peanut Butter
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Time to read 2 min
20 min
30 min
2-3 pers
Soup / Starter
Inspired by Indigenous traditions of Turtle Island
Pumpkin soup, in its many forms, has a long history that can be traced back to Indigenous peoples of Turtle Island, where squash and pumpkins were central to seasonal cooking. This recipe begins from that acknowledgment.
What we’re sharing here is not a traditional Palestinian dish, but a version shaped by the ingredients and habits of our kitchen. It brings together roasted pumpkin and sweet potatoes with olive oil, tahina, and citrus, elements that feel familiar, while incorporating peanut butter for depth and richness.
Like many recipes we share, this one sits between places. It draws from different traditions while remaining grounded in how we cook today: seasonally, generously, and with attention to balance.
Cooking Across Ingredients
Pumpkin and sweet potatoes bring natural sweetness and body to the soup. Roasting them first deepens their flavor, adding warmth and slight caramelization.
Leeks, garlic, and lemongrass build the base. The lemongrass adds a subtle brightness that lifts the soup without overpowering it. Sage brings another layer: earthy and aromatic, working quietly in the background.
The peanut butter is what gives the soup its depth. It rounds out the sweetness of the vegetables and adds a soft, nutty richness. It’s not dominant, but it changes the structure of the soup, making it more full and satisfying.
Tahina, added as a cream at the end, brings sharpness and contrast. The lemon cuts through the richness, keeping the dish balanced.
The Role of Olive Oil
Olive oil carries the dish from beginning to end. It helps the vegetables roast evenly, builds the base with the leeks and garlic, and finishes the soup with warmth and depth.
In a dish like this, olive oil connects everything—it softens, rounds, and holds the flavors together.
How-to-Video
Ingredients
2 sweet potatoes
4 medium kabocha squash (or any pumpkin)
4 leeks
6 garlic cloves
2 stalks lemongrass
Fresh sage leaves
2 tablespoons peanut butter
150 g tahina
30 ml fresh lemon juice
40 ml cold water
1.5 liters water or vegetable stock
Roasted peanuts, for garnish
Salt
Freshly ground black pepper
Olive oil
Bread
Finely chopped chives, for garnish
Directions
Roast the Vegetables
Cut the sweet potatoes and squash into large cubes. Place them on a baking tray, drizzle generously with olive oil, and season with salt and black pepper.
Roast in a preheated oven at high temperature until fully tender and golden.
Making the Soup
In a large pot, heat a generous amount of olive oil and add the sage leaves. Add the sliced leeks with ½ teaspoon salt and sauté until softened.
Add the lemongrass stalks and garlic cloves, stirring until fragrant.
Add the roasted vegetables to the pot and pour in about 1.5 liters of water or vegetable stock. Season with 1 teaspoon salt and ½ teaspoon black pepper.
Cook over medium heat for 15–20 minutes to allow the flavors to come together.
Remove the lemongrass stalks. Transfer the mixture to a blender and blend until smooth. Strain through a fine sieve for a silky texture.
Return the soup to the pot and gently reheat over low heat.
In a small bowl, mix the peanut butter with a little hot water until smooth and pourable. Stir it into the soup until fully incorporated.
Tahina Cream
In a bowl, combine the tahina, lemon juice, cold water, and a small pinch of salt. Whisk until smooth and creamy.
To Serve
Pour the soup into serving bowls. Add a spoon of tahina cream in the center.
Finish with roasted peanuts, chopped chives, and a drizzle of olive oil. Serve with bread toasted in olive oil.
