Spiced creamy pumpkin soup
A soup that hits the spot all year round! In summer, try it cold with an ice cube like gazpacho. And in winter, add more warm spices to the pumpkin, like chili flakes, cayenne pepper, curry or ginger powder.45 mintotal cooking time
2 / 5recipe difficulty
Yango Deli recipesWe collect interesting recipes from all over the world, and then we check with the chefs and try it ourselves
Ingredients for 4 portions
- Pumpkin700 gr
- Onion1 piece
- 10% cream200 ml
- Cloves of garlic3 piece
- Salt1 pinch
- Black pepper1 pinch
- Nutmeg1 pinch
- Olive oil3 tablespoon
- Turmeric1 teaspoon
Also requires pot, blender
Step 1 out of 7
Cloves of garlic — 3 piece, olive oil — 3 tablespoonHeat the olive oil in a large pot and add the minced garlic. Sauté for 1-2 minutes.
Step 2 out of 7
Onion — 1 pieceDice the onion and add it to the pot. Sauté for another 5 minutes.
Step 3 out of 7
Pumpkin — 700 grCube the pumpkin and add it to the pot. Cook for 5 minutes.
Step 4 out of 7
Now add the water and bring to a boil. Simmer for another 10 minutes on medium heat.
Step 5 out of 7
Now let the soup cool down a little, blend until smooth, and put it back on the stove. Bring the soup to a boil.
Step 6 out of 7
Salt — 1 pinch, black pepper — 1 pinch, nutmeg — 1 pinch, turmeric — 1 teaspoonAdd spices to taste — we recommend garam masala, chili flakes, curry and turmeric.