As you may know, I’m unable to taste many things in my culinary school due to meat stocks or meat itself being used in the cooking process. I took it upon myself to make a vegetarian vichyssoise at home, as I was intrigued and had never before tasted this cold potato-leek soup. The texture was so rich and creamy at school, and duplicating it was not difficult at all. In fact, this recipe comes together very quickly, minus the 45-minute simmering time. I was happy that I made this soup, as it’s such a classic French dish.

I was reading a book I had taken out from the school library about becoming a personal chef and all the business aspects of it, and I was happy to find some recipes in the back of it. As you all know, I cannot resist anything with the word pumpkin in it at this time of year, so when I saw Pumpkin Hummus, I knew I would be making it. It was a snap to make in the food processor and it’s actually quite healthy and low in calories. Use it as a dip or a spread! I think I may experiment with a sweeter version of this hummus as well, using familiar pumpkin pie spices instead of the savoury cumin and garlic etc. It would be nice to have both, come Halloween! I always seem to end up with an abundance of oddly shapen and very cut tiny pumpkins, along with the ones I carve. Is it weird that I just cannot resist buying a teeny little pumpkin every year!!? I was stoked when I thought of serving the hummus inside this little pumpkin- it’s too cute, and would look great on any festive Autumn table! Enjoy the recipes!

Pumpkin Hummus (Adapted from The Professional Personal Chef)

  • 2 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 1 tsp cumin, ground
  • 1 tsp olive oil
  • 3/4 tsp salt
  • 1/8- 1/4 tsp red pepper flakes
  • one 15-ounce can pumpkin
  • 1/2 – 1 clove of garlic, chopped
  • 2 tbsp chopped parsley
  • 1 tbsp pumpkin seeds, toasted

Place the tahini, lemon juice, cumin, olive oil, salt, red pepper flakes, pumpkin, garlic and parsley in food processor. Blend until smooth.

Garnish with toasted pumpkin seeds and serve with pita bread, taco chips, etc.

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  • evan

    Your vegetarian version of each soup has been lovely. Nothing lacking in flavour or texture. Keep up the good work (and tasty samples).

    Love the cute picture of the pumpkin hummus!

  • Oh, nice! I’ve never tried pumpkin hummus…Mmmmm. I ADORE the idea of filling the pumpkin with it too!!

  • Great recipe resource! Love the hummus.

  • An excellent hummus dip & I ooh so love pumpkins too,..Beautiful presented too, Koko!

    That must taste awesome!! I am going to make this, this eveing as an appetizer! Your soup looks equal lovely!!

    MMMMMMMMMMMMMMMMMMMMMMMMMMMM,…!!!!!!

  • I love your presentation. What culinary school are you attending? So fun! I wish I could go back.

  • Parker

    Such a cute presentation of Pumpkin Humus! It was definitely a hit in my coffee shop… with some excellent bread on the side!!!

    Love ya Parker!

  • Pumpkin Hummus, I like!! I still have 1/2 a pumkin thinking of what to do with it. This is a great idea!