Spicy pumpkin soup
Summer is slowing down… so instead of barbeque I'm going for a warm bowl of pumpkin soup today. This soup is not only delicious, but also healthy and easy to prepare. With this recipe you make a delicious spicy pumpkin soup that you can put on the table in no time.
My secret ingredient? Fresh, grated turmeric. This not only gives a beautiful orange color, but is also very healthy. And honestly: fresh it is much tastier than in powder form!
Ingredients (4 p.)
- 1 butternut squash
- 2 potatoes
- 1 onion
- 2 cloves garlic
- 1 teaspoon cumin powder
- 2 teaspoons masala
- 1 liters of chicken stock
- Fresh turmeric
- Fresh ginger
- Parsley
- Creme fraiche Cheese
Pumpkin soup preparation:
Start by cutting the butternut squash and potatoes into cubes. Then heat olive oil in the Staub pan and sauté the onion and garlic in it.
Add the cumin and masala, then the diced pumpkin and potato. Then add the chicken broth, grated turmeric, and grated ginger. Let it cook for 30 minutes.
Puree the soup with a hand blender. When serving, add some freshly chopped parsley and a teaspoon of crème fraîche per bowl. Enjoy your delicious homemade pumpkin soup!
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FAQ
1. Can I use a different kind of pumpkin?
Yes, you can use other types pumpkin use, but the butternut squash gives a nice texture and flavor.
2. Where can I buy the Staub cast iron pan?
The Staub cast iron pan is available at many cookware stores and online.
3. Can I also make this soup vegan?
Sure, you can replace the chicken stock with vegetable stock and omit the crème fraîche for a vegan version
4. How long can I store this soup?
The soup can be stored in the refrigerator for up to 3 days.
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