Pumpkin soup
Here is a recipe for a unique and delicious pumpkin soup with a twist:
Ingredients:
- 1 medium pumpkin, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 cup freshly squeezed lime juice
- 1/4 cup chopped roasted peanuts
- Salt and pepper, to taste
“Preheat the oven to 400°F (200°C).”
- Arrange the pumpkin cubes in a single layer on a baking sheet. Drizzle with 1 tablespoon of the olive oil and sprinkle with a pinch of salt. Roast the pumpkin for 20-25 minutes, or until it is tender and caramelized.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
- Add the roasted pumpkin, chicken or vegetable broth, coconut milk, cumin, and coriander to the saucepan. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
- Use an immersion blender to puree the soup until it is smooth. Alternatively, you can transfer the soup to a blender or food processor to puree it, working in batches if necessary.
- Stir in the lime juice and season the soup with salt and pepper to taste.
- Serve the soup hot, garnished with a sprinkle of chopped peanuts and a drizzle of coconut milk or cream if desired.
This pumpkin soup has a refreshing and tangy flavor, thanks to the addition of lime juice. The peanuts add a crunchy texture and a nutty flavor that pairs perfectly with the pumpkin. Enjoy!
