A simple recipe for delicious spicy pumpkin soup, topped with fresh garnish and yogurt.
- 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)
- Chop the pumpkin, carrots, onion and apple.
Use a large saucepan to heat up 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.
Add the chopped pumpkin, carrots, apple and the chicken stock. Bring to boil on medium heat. Let everything simmer for 20-25 minutes while stirring frequently.
Place everything in a blender and blend until smooth and thick.
Chop the tomato and cucumber in very small pieces.
Serve the pumpkin soup into 2-4 bowls and top it off with the tomato and 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.
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!