Pumpkin Tahini Soup

Pumpkin Tahini Soup

This Pumpkin Tahini Soup is a great main dish for your Halloween celebration. Served with dried sage and black sesame seeds, it gives you a moody vibes! But most importantly, it’s creamy, hearty, and delicious!

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Hello everyone. Happy (almost Friday!)

Just three days till Halloween. And besides this recipe, I will have one more idea to share with you. The mission sounds possible :) But I will still keep it short and sweet today again.

That Pumpkin Bowl, Though!

I did not plan this recipe at all. It all happened on the day I was shooting Witches’ Fingers Cheese Biscuits and this Black Bean Hummus. And answering your possible question, yes I do shoot few recipes at a time. It does not happen often lately. But I can still do that around the holiday season. My record was 5 Christmas recipes at once. That was brutal, I must admit.

Anyway, when I was shooting the hummus, I realized the pumpkin “bowl” was quite beautiful, and it would be a shame to waste it. That was the moment the idea of this Pumpkin Tahini Soup was born, and I was able to utilize the moody vessel once again. I needed to use the pumpkin flesh I scooped out from this pumpkin. Of course that was not enough for the recipe. But we always home a few squashes and pumpkins around tis time of the year.

Pumpkin Tahini Soup

What type of squash, would you ask? Basically, any of your choice. Butternut squash is always a great choice. But a good old-fashioned red-orange pumpkin or kabocha would be great, too. The flavour profile is simple yet strong. Aromatic sage and nutty tahini go really well with pumpkins. You don’t need black tahini as you can easily use regular one. Black sesame seeds are optional but mandatory :) And the crisp sage and oregano look awesome, aren’t it? It also smells fantastic when burning. It does not taste that good, though. Like at all. (I needed to scoop out a tablespoon of the soup with ashes to throw it away LOL)

Well, I hope you like this Pumpkin Tahini Soup, and you will give this idea a try. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

See you soon!

Pumpkin Tahini Soup
Pumpkin Tahini Soup
Pumpkin Tahini Soup

Pumpkin Tahini Soup

Recipe by Ben | Havocinthekitchen


Prep time


Cooking time



This Pumpkin Tahini Soup is a great main dish for your Halloween celebration. Served with dried sage and black sesame seeds, it gives you a moody vibes! But most importantly, it’s creamy, hearty, and delicious!


  • Soup:
  • about 1 and 1/2 lb. pumpkin or squash flesh (Butternut squash, Kabocha, sugar pumpkin, etc.) – roughly cubed or just scooped out

  • 1 large onion, sliced

  • 2-3 garlic cloves, roughly minced

  • 1 tbsp. olive oil

  • 5-7 large sage leaves, chiffonade

  • 1 tsp. fresh or 1/2 dried thyme

  • 1/2 tbsp. smoked paprika

  • about 1/2 tsp. salt or to taste

  • a good pinch of chipotle

  • 2-3 tbsp. tahini (preferably but not necessary black)

  • Garnish:
  • Black sesame seeds, optional

  • Extra tahini, for drizzle

  • Few sage sprigs (With stem and leaves)


  • In a large pan add the olive oil, onions, and garlic and cook over low medium heat for 3-4 minutes.
  • Add the frozen squash / pumpkin and cook about 5-7 minutes.
  • Add about 5 cups of water (the veggies should be fully covered). Season with the salt, smoked paprika, chipotle, and herbs. Decrease heat, cover, and cook until the squash / pumpkin is cooked through. Depending on the variety and pieces, that should take about 20 minutes or so.
  • Off heat. Stir in the tahini. Let the soup cool a bit until easy to handle then using an immersion blender, puree. The soup will be quite thick, so you can adjust its consistency by adding extra water (or cream if desired) and bringing it to a simmer.
  • For the crisp sage, place the pan / skillet over low-medium heat. Add the sage (no oil is needed) let it dry out, turning it a few times (Be careful not to brake it as it will be getting fragile.), until nice and crisp. It should take between 3 and 5 minutes.
  • Serve the soup garnished with the extra tahini, sesame seeds, and crisp sage if desired. I also recommend serving it with these Witches’ Fingers Cheese Biscuits. Enjoy!

9 thoughts on “Pumpkin Tahini Soup

  1. David @ Spiced says:

    I don’t think I’ve ever made a soup with tahini in it – I should try that sometime! I do love the earthy flavor of tahini, though, and I can see how it would pair well with pumpkin. Great job using that pumpkin bowl for this recipe, Ben! I think 2 recipes on one day is my record – I’m scared about the number of dishes I’d have to clean if I did more!
    David @ Spiced recently posted…Sugar Cream PieMy Profile

  2. Marissa says:

    You’re right, Ben – the pumpkin really does make a perfect ‘bowl’. And I’m loving the flavors in this soup – you can’t go wrong with tahini in my opinion.

  3. Shannon says:

    Photographing 5 recipes in one day is intense! Talk about creativity, that’s amazing Ben! As is this gorgeous Pumpkin Tahini Soup. 😋. The combo of tahini and pumpkin/squash sounds absolutely delicious. And adding in that chipotle and smoked paprika is the perfect flavor complement, YUM! Loving these photos as well, so perfect for Halloween!
    Shannon recently posted…Lebanese Cheese Rolls (Rekakat)My Profile

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