Pumpkin Soup with Cumin
Deborah Dana
Pumpkin is typical in the fall months and makes for some delicious creams and soups. The notes of the spices in this soup make it a spectacular recipe.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
42
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, chopped
  • 3/4 tablespoons cumin
  • 1/2 tablespoons fresh cilantro, ground
  • 1 can tomato, chopped
  • 1 kilo winter squash, without shell or seeds
  • 3 cups chicken broth
  • 1 tablespoon plain yogurt
  • 1 tablespoon parsley
Preparation
0 mins
0 mins
Low
  • In a large pot, heat the olive oil and butter over medium heat.
  • Brown the onions in the olive oil for 2 minutes. Cover the pot and cook for 3 more minutes.
  • Add the salt, cumin and coriander seeds and cook for 30 seconds for a fragrant oil.
  • Add the tomatoes, and cook for 10 minutes.
  • Add the squash and chicken broth, lower heat to low, cover the soup, and cook for 30 minutes.
  • Remove from heat and blend the soup from cup to cup in a blender.
  • Return to the pot, season with salt and pepper, and reheat.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by