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

  1. 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).
  2. Peel and chop the cooled pumpkin. If you’ve roasted a whole pumpkin, be sure to peel and slice.
  3. Dice the onion, garlic and ginger.
  4. 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.
  5. 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.
  6. While the soup is cooking, cook the pumpkin chips. To do this, cut the pumpkin into long thin strips with a potato peeler.
  7. 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.
  8. 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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