Pumpkin Soup with Zaatar

The Fall Season brings us many joys. Sweet, velvety pumpkins are a fun and versatile addition to our menus. This soup is a delicious variation of pumpkin soup! Serves 6-8


  • 2 Tbsp olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1 celery stick, finely chopped
  • 1kg pumpkin, peeled, deseeded and chopped
  • 3 cardamom seeds, lightly crushed
  • ¼ tsp cinnamon, ground
  • Pinch freshly ground nutmeg
  • 1.5 litres of Apricot Sun chicken bone broth
  • Salt and freshly ground black pepper
  • Apricot Sun Zaatar
  • ½ tsp sesame seeds
  • ¼ tsp sumac
  • 1 tsp dried thyme, marjoram, oregano
  • Good pinch of sea salt


  1. Heat the oil in a pot and add the onion, garlic and celery. Saute over a low heat for 10 minutes.  
  2. Add the pumpkin and the cardamom, cinnamon and nutmeg. Cook for 5 minutes.
  3. Pour in the bone broth, cover with a lid and bring to the boil.  Reduce heat and lower temperature to a gentle simmer and cook for 30 minutes.
  4. When the pumpkin is tender, blend until smooth and velvety.  Check the seasoning and adjust if necessary.
  5. Serve the soup with a teaspoon of zaatar condiment and a drizzle of tahini  on top. Sahtein! (to your health)

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