PUMPKIN SOUP - AFGHAN STYLE
4-6
50 min
| Ingredients | Number |
|---|---|
| Hokkaido pumpkin | 225 g |
| red onion | 2 (medium) |
| carrots | 2 |
| potatoes | 4 (medium) |
| garlic cloves | 2 |
| boiling water | 750 ml |
| vegetable broth | 10 g |
| coconut milk | 1 can |
| cumin | 2 tps |
| turmeric | 1 tps |
| chili powder | 1 tps |
| salt & pepper | to taste |
| oil for frying | |
| Topping: | |
| fresh dill | 20 g |
| fresh coriander | 20 g |
| pine nuts | 20 g |
| green chili peppers | 2 |
| red onion | 1 |
"Creamy, spicy,
incredibly delicious"
When the days get colder, there's nothing better for me than a warming pumpkin soup. But not just any soup – my version adds an Afghan twist with dill, fresh red onions, cumin, and green chilies. The result? A perfect blend of sweet, spicy, and aromatic!
The recipe actually came from a spontaneous idea, but when my best friend took the first spoonful, it was clear: this soup is a keeper! He even said it was the best pumpkin soup he'd ever had – and that means something. So go ahead and try the recipe for yourself!
PERSONAL RECOMMENDATION
What pairs better with a creamy pumpkin soup than warm, crispy baguette with homemade garlic-parsley butter? Simply slice a fresh baguette, spread a mixture of vegan butter, salt, pepper, grated garlic, and chopped parsley, then pop it in the oven until golden brown and crispy. The smell alone is heavenly – and together with the soup, simply unbeatable!
PREPARATION
- Prepare the vegetables: Remove the seeds from the pumpkin and cut it into cubes. Peel and cube the potatoes, wash them, and set them aside. Peel and chop the carrots and onions. Grate or finely chop the garlic.
- Sauté: Heat some oil in a large pot. Sauté the onions over medium heat for about 2 minutes. Add the pumpkin and garlic and stir well. After 5 minutes, add the potatoes, carrots, turmeric, and pepper. Mix everything well and sauté for another 5 minutes.
- Cook: Add boiling water and vegetable broth to the pot. Stir the soup, cover, and let it simmer for about 15–20 minutes until the vegetables are soft.
- Season & Purée: Season with salt, cumin, and chili powder. Stir in the coconut milk. Purée the soup using an immersion blender until smooth. Let it simmer on low heat for another 10 minutes and adjust the seasoning with salt and pepper.
- Prepare the topping: While the soup simmers, toast the pine nuts in a pan without oil until golden brown. Slice fresh dill, coriander, and red onion into fine strips.
- Serve: Ladle the soup into deep bowls. Garnish with the roasted pine nuts, fresh herbs, onion strips, and optional fresh chili rings.
Esthjāhe khub (= Enjoy your meal)!