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Ginger Cumin Pumpkin Soup

October 26, 2014

IMG_3041Most pumpkin soups I’ve had tend to be very sweet. While i like sweet things, I don’t like my soup to be just sweet, even if the vegetable (or fruit in this case) being used for it is. I think a sweet vegetables or fruits can be balanced with spices and other ingredients when making a savory dish such as a soup. Here’s my Ginger Cumin Pumpkin Soup..

What You Need

  • 2 Cups of cubed pumpkin or squash
  • 1/2 an onion
  • 2 cloves of garlic
  • 1.5 inch piece of fresh ginger
  • 2 tsp of cumin seeds
  • 1 Tbsp of olive oil
  • 1/2 Jalapeno
  • 4 small tomatillos
  • Salt and pepper to taste
  • 1/2 a sprig of dill, for garnish
  • 2-3 cups of water
  • a few drops of Pumpkin seed oil, for garnish

How Its Made

  1. Dice the onion and cube the tomatillos; mince the ginger and garlic; finely chop the jalapeño
  2. Heat olive oil in a soup pot and add cumin seeds. Fry till fragrant, a minute or so
  3. Add the onion and saute on medium heat, till transluscent.
  4. Add the minced ginger and garlic, and the jalapeño and cook for a couple more minutes
  5. While the onion is being sauted, microwave the cubed pumpkin or squash and tomatillos with some salt, till cooked, 3-5 minutes
  6. Add the cooked pumpkin and tomatillos to the pot and mix all the vegetables. Add water and bring to boil
  7. Add salt and pepper to taste
  8. Now blend the whole soup till smooth
  9. Serve hot, garnishing with dill and a few drops of pumpkin seed oil

The soup is hearty, with the ginger and tomatillo balancing out the sweetness of the pumpkin and the heat from the jalapeño adding another dimension to it. Try it…


From → All Recipes

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