A great garnish does three things - looks great, provides textural contrast, and amplifies the flavor. Toasted pepitas, or pumpkin seeds, is such a garnish. They provide a nice little crunch, giving some bite to an otherwise pureed soup. Roasting them enhances a nutty flavor, and a little bit of seasoning provides a boost too. Last, but not least, they are light enough to float delicately atop a soup. Science has shown that food that looks better tastes better too. So here’s how to make these pepitas at home to take your Sweet Potato & Turmeric Soup to the next level.
Pepitas/Pumpkin Seeds 1 cup
Chili Powder 1tsp
Extra Virgin Olive Oil 2 Tbsp
Preheat oven to 350º. Line a sheet pan with aluminum foil.
In a medium bowl, toss pumpkin seeds with the olive oil, making sure that each seed is coated. Add spice, and toss well, again trying to make sure that every seed is seasoned.
Spread seeds onto the sheet pan in one layer. You want to make sure there are no clumps and that there’s a little space between the seeds so that they cook evenly.
Place in oven and roast for 5 minutes. Remove from oven and stir the seeds. Spread the seeds out again, and return to the oven. Roast for 5 more minutes. Remove from oven and allow to cool.
The seeds can be stored in an airtight container for months.
So try it for yourself, and try it on Sweet Potato & Turmeric soup too.