"Everyone loves pumpkin. This is a easy, but hearty soup recipe to please the masses! There is no cinnamon in this dish, but there are savory spices that you’ll love like cumin and ginger.
You can use pumpkins, but butternut squash and acorn squash are also delicious in this recipe."
Pumpkin Soup
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Prep time: 20mins
Cook time: 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 1/4 cup toasted sesame oil
- 1/4 cup butter
- 3 cloves garlic
- 1 onion
- 1 leek
- 2 shallots
- 1 tsp cardamom
- 1 tsp cumin powder
- 1 tsp powdered ginger
- 1 tsp smoked paprika
- 2 cup chopped fresh pumpkin
- 4 cups egetable stock
- 1 cup plain yogurt
- salt and pepper
- pumpkin seeds
- sesame seeds
- chives
Method
Step 1
Dice leek and onions.
Step 2
Crush garlic.
Step 3
Cut shallots into wedges.
Step 4
Crush garlic.
Step 5
Saute garlic, onion, leek in butter in large stock pot until soft.
Step 6
Add spices and cook for one minute more.
Step 7
Add pumpkin and stock. Bring to boil, stirring occasionally.
Step 8
Reduce heat and simmer until veggies are tender.
Step 9
Puree cooked ingredients.
Step 10
Return to soup to heat and stir the yogurt.
Step 11
Season with salt and pepper to taste.
Step 12
Heat oil to smoking point. Fry shallots until brownd and crispy
Step 13
Before serving garnish with fried shallots, pumpkin seeds and chives.