Tandoori pumpkin bisque with cilantro honey oil

Total Prep and Cook Time: 1 hour

Yield: Serves 5-6



2 cups (480 mL) roasted pumpkin puree

6 cups (1.5 L) chicken stock

2 Tbs (30 mL) tomato paste

2½ tsp tandoori masala

3 cloves garlic

2.5 cm piece fresh ginger, peeled

½ cup (120 mL) white wine

1 Tbs (15 mL) apple cider vinegar

To taste salt and pepper

Cilantro honey oil:

1 bunch fresh cilantro, washed, ends trims and roughly chopped

¼ cup (60 mL) water

1 Tbs (15 mL) honey

1 Tbs (15 mL) lemon juice

½ teaspoon salt

approx ¼ cup (60 mL) canola oil

½ cup pumpkin seeds, roughly chopped


  1. For the soup, place the first 6 ingredients in a large pot on medium to high heat and bring to a simmer, stirring well until everything is incorporated. Reduce to medium heat and let simmer for 30 minutes, stirring occasionally.
  2. Add white wine and apple cider vinegar and continue to cook for 15 minutes.
  3. Remove garlic cloves and ginger, season to taste with salt and pepper, and leave on low heat until ready to serve.
  4. For cilantro honey oil, place all ingredients except canola oil into a blender or food processor, and puree until very smooth.
  5. Slowly pour in the oil while continuing to puree until mixture emulsifies and lightens slightly in colour. Transfer to a small bowl and set aside until ready to assembly.
  6. Ladle soup out into bowls, top with a couple of spoons of cilantro honey oil and chopped pumpkin seeds, and serve immediately.

Pin It on Pinterest