Pumpkin Soup with Cumin & Coriander

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Being from New England, we had always associated pumpkin with things like cinnamon, allspice, nutmeg, etc. Then, a New Years Eve visit to a beautiful village located in Mani, Greece years ago changed all that.

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Dietary guidance: v n g 

Tags: soup · vegetarian · chili · winter · pumpkin · dishes · vegan · for · cumin · gluten-free · coriander · fall ·

Ingredients

2 tablespoons Butter
1 Onion [diced]
3 Carrots [peeled and diced]
2 cups Fresh Pumpkin [roasted and diced, see Preparing Fresh Pumpkin for Use]
1 tablespoon Fresh Coriander [finely chopped] for garnishing
1 teaspoon Ground Cumin
3 cups Chicken Stock or Vegetable Stock or Gluten-Free Stock
1 cup Cream plus 4 tablespoons for garnishing
Salt & Freshly Ground Black Pepper
OPTIONAL: One very finely chopped Red Chili Pepper for garnish.

Method

Step 1: In a stockpot over medium heat, melt butter and sauté onion, carrot, roasted pumpkin, and cumin until all are tender, about 8 to 10 minutes.
Step 2: Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken or vegetable stock and simmer for 15 minutes.
Step 3 Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season to taste with salt & pepper.
Step 4: Divide soup among 4 soup bowls, garnish with a swirl of cream, a sprinkle of fresh coriander, fresh red chili [optional] and serve.

Try This
In addition to cumin, add 1 teaspoon of your favorite curry and serve with crispy pappadoms to give this soup Indian touch.

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