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Spicy Pumpkin Soup with Secret Spice Mix
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Description
Rich, delicate and perfectly balanced taste with sweet, slightly tangy, aromatic and astringent notes. Quick, easy and healthy!
Ingredients
- 1 Medium-sized Hokkaido Pumpkin Or 28 Ounces Canned Pumpkin Puree
- 2 cups Vegetable Broth Or Water (more If You Like It More Liquid)
- 5 Tablespoons North Sea Shrimps (Omit If Vegetarian Or Vegan)
- 5 teaspoons Sour Cream (Omit If Vegan)
- 5 Tablespoons Pumpkin Seeds
- FOR THE SPICE MIX:
- ½ teaspoons Coriander Seeds
- ½ teaspoons Black Pepper
- 1 Dried Red Chilli Pepper
- 2 Cardamom Pods
- 1 teaspoon Granulated Garlic
- ½ teaspoons Cumin
- ½ teaspoons Caraway Seeds
- ½ teaspoons Fenugreek
- 1 teaspoon Dried Turmeric
Preparation
If not using pumpkin puree: Preheat oven to 180ºC or 350ºF. Remove seeds from pumpkin and dice the flesh with a sharp knife. Put the pumpkin dices in a baking dish, sprinkle with olive oil, salt and black pepper and roast for 30–35 minutes. Transfer to a pot and blend it with an immersion blender until smooth. If using pumpkin puree, transfer it to the pot.
Prepare the pumpkin soup spice mix: Combine all the spices and add 1 tablespoon in the pumpkin mixture.
Add vegetable broth or water and let simmer over medium heat for 10 minutes. Garnish with North Sea shrimp and sour cream. Enjoy!
Note: You can serve this pumpkin soup with homemade spelt crackers (see the recipe on my blog).
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