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| Persian Pumpkin Soup |
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| Ingredients for Persian Pumpkin Soup |
2 lb Pumpkin, chopped
2 tbsp Olive Oil
1/2 bunch Green Onion; chopped (including leaves)
2 Garlic Cloves, crushed
1 tsp ground Ginger
1 tsp ground Cumin
3 3/4 cup Chicken Stock (veg stock can be used as well)
Salt and fresh Ground Pepper, to taste
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| Ingredients to Garnish & Serve |
1 tbsp fresh, grated Ginger
1 clove Garlic, crushed
*Spicy Option: 1/4 tbsp Cayenne Pepper
4 tbsp Natural Yogurt
2 tbsp coarsely chopped Cilantro
1 sprinkle of Paprika
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| Method for Persian Pumpkin Soup |
• Heat oil in pan; add onions. Cook until soft.
• Add garlic and heat for a few seconds.
• Add ginger and cumin, stir and heat for another
minute.
• Add pumpkin and stock, salt and pepper; bring
to boil and simmer for 30 min or until pumpkin
is tender.
• Puree soup in blender or food processor.
• Reheat soup. Add cayanne pepper if choosing
spicy option.
• Immediately prior to serving, stir in fresh grated
ginger and crushed garlic. Serve in warm bowls
with yogurt swirl and cilantro sprinkles
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