1medium-sized Hokkaido pumpkin or 2 cans pumpkin puree
500mlor 2 cups vegetable broth or watermore if you like it more liquid
1tablespoonNorth Sea shrimps per servingomit if vegetarian or vegan
1teaspoonsour cream per servingomit if vegan
1tablespoonpumpkin seeds per serving
For the pumpkin soup spice mix:
1/2teaspooncoriander seeds
1/2teaspoonblack pepper
1dried red chilli pepper
2cardamom pods
1teaspoongranulated garlic
1/2teaspooncumin
1/2teaspooncaraway seeds
1/2teaspoonfenugreek
1tablespoonteaspoon dried turmericyou can also use 1fresh turmeric
Instructions
If not using pumpkin puree: Preheat the oven to 180 ºC or 350 ºF. Remove seeds from pumpkin and dice the flesh with a sharp knife. Put the pumpkin dices in a baking dish, sprinkle with olive oil, salt and black pepper and roast for 30-35 minutes. Transfer to a pot and blend it with a blender until smooth. If using pumpkin puree: transfer it to the pot.
Prepare the pumpkin soup spice mix: grind and combine all the spices and add 1 tablespoon in the pumpkin mixture.
Add vegetable broth or water and let simmer over medium heat for 10 minutes.
Garnish with North Sea shrimps and sour cream. Enjoy!