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Deborah

Deborah Dana
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Recipe of Pumpkin Soup with Cumin
Recipe

Pumpkin Soup with Cumin

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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.
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Ingredients

4 portions
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, chopped
  • 3/4 tablespoons cumin
  • 1/2 tablespoons fresh coriander, ground
  • 1 can tomtato, chopped
  • 1 kilo Castilla pumpkin, without shell or seeds
  • 3 cups chicken soup
  • 1 tablespoon natural yogurt
  • 1 tablespoon parsley

Preparation

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.

PRESENTATION

Serve the soup and garnish each plate with a tablespoon of plain yogurt and chopped parsley.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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