Pumpkin Soup with Cumin

Deborah Dana
Pumpkin is typical in the fall months and makes for delicious creams and soups. The notes of 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 skin 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.
  • Sauté the onions in the olive oil for 2 minutes. Cover the pot and cook for 3 more minutes.
  • Add the salt, cumin, and cilantro seeds, and cook for 30 seconds to create a fragrant oil.
  • Add the tomatoes and cook for 10 minutes.
  • Add the zucchini and chicken broth, reduce to low heat, cover the soup, and cook for 30 minutes.
  • Remove from heat and blend the soup in a blender, cup by cup.
  • 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