Spicy Pumpkin Soup with Pumpkin Chips
by Editorial Staff
This bright, and most importantly, very healthy pumpkin soup will definitely cheer everyone up!
Servings: 8
Ingredients
For soup:
- Pumpkin – 1.5 kg
- Bulb onions – 2 pcs.
- Garlic – 3 cloves
- Ginger root – 100 g
- Coriander – 1 teaspoon
- Turmeric – ½ teaspoon
- Sesame seeds – 1 tbsp
- Vegetable broth – 1.5 l
- Cilantro – 8 branches
- Salt to taste
- Hot pepper (cayenne) – to taste
- Peppercorns – to taste
- Olive oil – 90 ml
For chips:
- Pumpkin – 100 g
- Olive oil – 120 ml
Directions
- Preheat oven to 200 degrees. Cut the pumpkin into several pieces, remove the seeds and brush it with olive oil. If the oven allows, you can bake a whole pumpkin, also greasing it with oil and making punctures with a fork. Place in oven. Bake for 45 minutes (until the pumpkin is tender).
- Peel and chop the cooled pumpkin. If you’ve roasted a whole pumpkin, be sure to peel and slice.
- Dice the onion, garlic and ginger.
- Heat oil in a deep frying pan, add finely chopped onion, garlic and ginger. Pass for about 5 minutes. When the onion is tender, add the chopped pumpkin and seasoning. Cook for 2 more minutes.
- In a saucepan, bring the stock to a boil, pour in the mixture from the pan and simmer the spicy pumpkin soup over low heat for 20 minutes.
- While the soup is cooking, cook the pumpkin chips. To do this, cut the pumpkin into long thin strips with a potato peeler.
- Heat oil in a skillet and dip pumpkin strips in boiling oil for 2-3 minutes. Put the resulting chips on a napkin to absorb excess fat.
- Use a blender to puree the soup. When serving pumpkin soup, be sure to add a pinch of sesame seeds, a sprig of cilantro, and pumpkin chips to your plate.
Enjoy your meal!
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