Spooky Beet Soup

Prep Time 10

Cook Time 30

Servings People

2 tbsp olive oil
1 yellow onion, chopped
1 ½ tsp kosher salt, divided
2 tsp ground cumin
2 cloves garlic, chopped
3 beets, peeled and chopped into bite-sized pieces (about 1 - 1 ½ lbs)*
1 yellow or red potato (about 10-12 oz), peeled, and quartered
6 cups water
1 cup raw pumpkin seeds, divided
1 tbsp + 1 tsp apple cider vinegar
2 cups plain whole milk Greek yogurt
Fresh dill or parsley (optional)
Black pepper
*If you’re not into beets, substitute with carrots.
Note: pumpkin seeds are easy to toast in a dry skillet but you could also use your oven.

In a large pot over medium heat, add the olive oil, onion, and ½ teaspoon salt. Cook until softened, about 3 minutes. Stir in the cumin and garlic and cook for 30 seconds, stirring often.
Add the beets, potato, water, ½ cup pumpkin seeds, and remaining 1 teaspoon salt. Bring to a boil, then simmer, covered, for 25-30 minutes, or until the veggies are tender.
While the soup cooks, add the remaining ½ cup pumpkin seeds to a skillet over medium heat. Toast the seeds (no oil needed), stirring occasionally, until they start to pop, about 2-4 minutes. Remove from heat and set aside.
Transfer the soup to a blender and blend until smooth, being careful to let the steam escape (if it’s too much liquid for your blender, remove some of the liquid or do it in two batches). Pour the soup back into the pot and stir in the vinegar. Taste and add more salt or vinegar, if needed.
Serve topped with about ½ cup yogurt (stir it in slightly), toasted pumpkin seeds, fresh herbs (if using), and black pepper. A side of buttered toast is really nice with this soup!

Substitutions:

Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.

Warm up leftovers in the microwave or on the stove. Top with lots of yogurt, seeds, and herbs.
Serve with crusty bread + butter.