Spicy Pumpkin Soup with North Sea Shrimps
Spicy Pumpkin Soup: Rich, delicate and perfectly balanced taste with sweet, slightly tangy, aromatic and astringent notes. Quick, easy and healthy!
Servings 4 servings
Calories 162kcal
Ingredients
For the soup:
- 1 medium-sized Hokkaido pumpkin or 2 cans pumpkin puree
- 500 ml or 2 cups vegetable broth or water more if you like it more liquid
- 1 tablespoon North Sea shrimps per serving omit if vegetarian or vegan
- 1 teaspoon sour cream per serving omit if vegan
- 1 tablespoon pumpkin seeds per serving
For the pumpkin soup spice mix:
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon black pepper
- 1 dried red chilli pepper
- 2 cardamom pods
- 1 teaspoon granulated garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon fenugreek
- 1 tablespoon teaspoon dried turmeric you 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!
- P.S. You can serve this pumpkin soup with homemade spelt crackers
Notes
Store leftovers in the fridge for up to 3 days.
Nutrition
Calories: 162kcal | Carbohydrates: 35g | Protein: 5g | Fat: 2g | Cholesterol: 9mg | Sodium: 546mg | Potassium: 1310mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5020IU | Vitamin C: 58.7mg | Calcium: 108mg | Iron: 3.6mg