donderdag 1 oktober 2015

Spicy pumpkin soup.

Slowly it is getting colder outside and I have a massive cold. The perfect way to treat this cold is with a little bit of chili pepper!
I have made pumpkin soup with a Thai pepper. 

For soup I always use stock, today I used a stock cube. I only use organic stock cubes, because these only have natural flavoring.
I try to avoid all processed food, but a stock cube can be really handy if you want to make a quick soup. 

Pumpkin soup
This recipe makes soup for 6 portions

Preparation time: 15 minutes
Cooking time: 30 minutes

1 medium pumpkin
2 carrots
2 large onions
1 large potato
1 chili pepper
2 garlic cloves
1 cube chicken stock
500 ml water
1 cube ginger  (2/2 cm)
1 bay leave
1 tablespoon coconut oil
salt and black pepper

for garnish:
fresh coriander
pumpkin seed oil
sour cream 

Peel the pumpkin and remove the seeds. I use a spoon to do this. 
Chop the pumpkin in rough pieces and put aside.
Peel the potatoes and carrot, chop in rough pieces. Set aside.

Chop the onions, chili peppers and garlic in to rough pieces.
Add the coconut oil to a large cooking pot and fry the onions with the pepper and the garlic, for 5 minutes.
Grate the ginger in to the pot and add a bay leave.

Put a kettle on and bring 500 ml water up to boil. 
Use 250 ml for the stock, dissolve the stock cube in to the water and put aside.

Add the pumpkin, potato and carrot to the onions. Fry again for 5 minutes.
After 5 minutes you can add the stock to the vegetables. 
Let the soup boil for 10 minutes.

Try the potato, when cooked, turn the heat down.
Remove the bay leave. Blend the soup until smooth and bring back up to boil.
Add the remaining 250 ml of water and cook the soup for another 5 minutes.

Taste the soup and add some salt and black pepper, to your own taste.
If the soup is to thick, you can always add some more stock.

Serve the soup in to bowls and add some coriander, a teaspoon sour cream and drizzle some pumpkin seed oil on top.

X Emma

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