Pumpkin Soup

Today we have something special on the table, Pumpkin Soup. The best thing about winter is all the comforting soups you can prepare, to warm you up.

Although I come from a warm country, soup were always my favourites. When you go to the beach, is normal to get a seafood soup for lunch, but any soup but a soup call Fosforera. Nevertheless this typical soup is red, and it’s really heavy with all what your can find in the sea, and its name came because it has a lot of phosphorus, and that’s the reason why is call is fosforera.



1 tablespoon olive oil

2 onions, chopped

3 garlic clove, crushed

2 teaspoons of ground cumin

2 teaspoons of ground coriander

1 large-sized butternut pumpkin, skin and seeds removed and chopped

2 cups of vegetable stock

Salt and cracked black pepper

Coriander to serve



Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for a few minutes, stirring, or until soft and golden. Add cumin and coriander. Cook, stirring for 1 minute or until aromatic.

Roast the pumpkin in the oven for 20 min and add it to the saucepan. Add stock and. Bring to the boil, stirring occasionally. Simmer, partially covered, for 20 minutes, stirring occasionally. Set aside to cool slightly.

Transfer to mixing bowl or blender. Blend until smooth or as desired. Season with salt and pepper.

Ladle soup among serving bowls. Top with a dollop of natural sour cream, if you like. Sprinkle with coriander and serve.

Tip: I personally like the smoking taste of the roast pumpkin, but you can always put it directly in the saucepan if this not your thing.

Pumpkin is very low in calories, imaging that 100 gr just have 26 calories contains no saturated fats or cholesterol. They  are also reached in dietary fibre, anti-oxidants, minerals and vitamins.




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