RCI-SP.002.0169.001
Pumpkin Soup I
You can also add greens and can substitute acorn or butternut squash.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- pumpkin1 smallseeded, unpeeled
- 2 tablespoons
- ½ teaspoon
- cardamon pod1 unit
- ½ teaspoon
- ground coriander]½ teaspoon
- ¼ teaspoon
- ¼ teaspoon
- garlic1 teaspoonminced, heaping
- onion2 cupschopped
- 1 cup
- carrot½ cupsliced
- can corn11 ounceundrained
- salt and pepper1 unitto taste
- ½ teaspoon
Method
1
Heat oil in a large pot over medium heat and add cumin seeds, allowing them to sizzle and bloom for about 30 seconds until fragrant.
1 minutes
2
Add finely chopped onion, minced garlic, and grated ginger to the pot, sautéing until the onion turns golden and translucent.
5 minutes
3
Stir in the turmeric, cumin powder, and chili powder, cooking the spices with the onion mixture for one to two minutes to deepen their flavors.
2 minutes
4
Add the diced pumpkin, sliced carrot, and cauliflower flowerets to the pot, stirring well to coat all the vegetables evenly with the spiced mixture.
3 minutes
5
Pour in enough water or vegetable stock to fully submerge the vegetables, season with salt and pepper, and bring the pot to a boil.
5 minutes
6
Reduce the heat to low, cover the pot, and simmer until the pumpkin, carrot, and cauliflower are completely tender and easily pierced with a fork.
20 minutes
7
Remove the pot from heat and use an immersion blender or transfer the soup in batches to a blender, processing until smooth and creamy.
3 minutes
8
Return the blended soup to the pot if needed, adjust seasoning with additional salt and pepper, and gently reheat before ladling into bowls and serving hot.
3 minutes