Spicy Pumpkin Soup
This soup perfectly presents the harmony between the sweetness of pumpkin and the heat from red chili and black pepper. Some cinnamon and fresh turmeric not only add additional flavors but are also a great source of antioxidants and have anti-inflammatory properties.
Ingredients
- 1 medium pumpkin (1 kg uncut)
- 1 medium onion
- 2 cloves garlic
- 1 medium carrot
- 1-2 spicy red chilies (substitute 1/2-1 tsp red chili powder)
- 5 cm piece fresh turmeric (substitute 1 tsp turmeric powder)
- 1/2 tsp cinnamon powder
- 1/2 tsp black pepper powder
- 1.5 tsp salt
- 2 liters water
- 2 Tbsp cashew butter (Cashewmus) (substitute 1/2 cup cream)
Instructions
- Wash and cut pumpkin in half. Remove the seeds and cut into big chunks (Keep the skin on).
- Scratch and peel the turmeric and make it into a paste (I used pestle and mortar) or finely mince it.
- Dice onion and garlic and slice the carrots.
- Heat the olive oil in a pot on medium heat and saute the onion and garlic for 2 minutes.
- Add the carrots and red chili(es), and saute for about 3 minutes.
- Add the turmeric, cinnamon and black pepper and saute for about a minute.
- Add the pumpkin, salt and water. Mix well, then cover and cook on medium heat for 20 minutes.
- After 20 minutes, turn off heat. Add the cashew butter, then blend it using a stab mixer or a stand mixer to bring it to a smooth consistency.
- ENJOY!!!