Pumpkin puree soup with chips

soups 392 Last Update: May 04, 2022 Created: May 04, 2022 0 0 0
Pumpkin puree soup with chips
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Pumpkin puree soup is made from baked pumpkin and served with pumpkin chips and sesame seeds.

Ingredients

Directions

  1. Turn on the oven to preheat to 200 degrees. Prick a whole pumpkin in several places with a fork. Brush pumpkin with olive oil and place in preheated oven, bake for about 45 minutes, until soft. Allow to cool so that you can take it with your hands.
  2. Cut the cooled pumpkin in half, remove the seeds, peel the skin, and cut the pulp into cubes.
  3. In a large heavy saucepan, heat the remaining olive oil (about 3-4 tablespoons), add the onion, garlic and ginger, fry for about 4-5 minutes. Then add coriander, turmeric and cayenne pepper, cook for about 2 more minutes. Put chopped pumpkin into the pan and pour everything with broth. Bring the mass to a boil, reduce heat and simmer the soup for about 20 minutes.
  4. Allow the soup to cool slightly, then puree with a blender or food processor. Pour the puree back into the saucepan and season with salt and pepper to taste.
  5. Make pumpkin chips. Use a paring knife to cut the pumpkin into long strips (Pic 1).
  6. In a small saucepan, heat the olive oil to high temperature, lower the pumpkin strips into it for 2-3 minutes (photo 2). Place cooked chips on paper towel to drain excess oil.
  7. Heat the soup and serve in serving bowls with chips, sesame seeds and cilantro.

Pumpkin puree soup with chips



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Pumpkin puree soup is made from baked pumpkin and served with pumpkin chips and sesame seeds.

Ingredients

Directions

  1. Turn on the oven to preheat to 200 degrees. Prick a whole pumpkin in several places with a fork. Brush pumpkin with olive oil and place in preheated oven, bake for about 45 minutes, until soft. Allow to cool so that you can take it with your hands.
  2. Cut the cooled pumpkin in half, remove the seeds, peel the skin, and cut the pulp into cubes.
  3. In a large heavy saucepan, heat the remaining olive oil (about 3-4 tablespoons), add the onion, garlic and ginger, fry for about 4-5 minutes. Then add coriander, turmeric and cayenne pepper, cook for about 2 more minutes. Put chopped pumpkin into the pan and pour everything with broth. Bring the mass to a boil, reduce heat and simmer the soup for about 20 minutes.
  4. Allow the soup to cool slightly, then puree with a blender or food processor. Pour the puree back into the saucepan and season with salt and pepper to taste.
  5. Make pumpkin chips. Use a paring knife to cut the pumpkin into long strips (Pic 1).
  6. In a small saucepan, heat the olive oil to high temperature, lower the pumpkin strips into it for 2-3 minutes (photo 2). Place cooked chips on paper towel to drain excess oil.
  7. Heat the soup and serve in serving bowls with chips, sesame seeds and cilantro.

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