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Spicy Pumpkin Soup Topped with Fresh Garnish
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Delicious spicy pumpkin soup, topped with fresh garnish and plain yogurt, blended to perfection with a thick and creamy texture.

Course: Soup
Cuisine: American
Servings: 4 people
Author: Donna Harrison
Ingredients
  • 2 tbsp Olive oil (extra virgin)
  • 1 Onion (brown or red)
  • 800 gr Pumpkin (chopped)
  • 1/4 tbsp Dried chili flakes (or 1/4 cup curry powder)
  • 2 Carrots (chopped)
  • 1 tbsp Grated ginger
  • 3/4 liter Chicken stock
  • 1 Red apple
  • 1 Tomato (finely chopped)
  • 1 Lebanese cucumber
  • 1 bunch Coriander leaves
  • 1 tbsp Plain or Greek style yogurt (per serving)
  • 2 slices Brown bread (per serving)
Instructions
  1. Chop the pumpkin, carrots, onion, and apple.

  2. Use a large saucepan to heat the oil at low heat. Cook the onion for a few minutes (while stirring) and add the grated ginger. Cook and stir for an extra two minutes.

  3. Add the chopped pumpkin, carrots, apple and the chicken stock. Bring to a boil on medium heat. Let everything simmer for 20-25 minutes while stirring frequently.

  4. Place everything in a blender and blend until smooth and thick.

  5. Chop the tomato and cucumber in very small pieces.

  6. Serve the pumpkin soup into 2-4 bowls and top it off with tomato, cucumber, and one or two coriander leaves. Add a bit of yogurt and serve with two slices of brown bread. The soup should be thick enough to keep the garnish on top.

Recipe Notes

If you don't like plain bread, you can also add naan bread or some rice. You can also experiment with the garnish and use other types of greens to satisfy your taste buds. Enjoy!