Spiced Pumpkin Soup
1 tin (425g, approximately 2 cups/500ml) pureed pumpkin (*or 1 small pumpkin, skin removed and cut into cubes – if using this method increase stock by 1 cup/250ml)
2 apples, peeled, cored, quartered
4 cups (1 litre) vegetable stock (or chicken stock if you prefer)
2 green cardamom pods, crushed
¼ tsp sumac
¼ tsp ground coriander
½ tsp white pepper
½ tsp ground ginger
½ tsp ground cumin
2 tsp chilli flakes
3 tbsp fresh yogurt (or sour cream)
2 tbsp chopped cilantro (coriander)
2 tsp chilli flakes
1. Put the stock, cardamom, and apples into a saucepan (*if you are using the raw pumpkin add that to the pot as well) and simmer until the apples (*and pumpkin) are very soft. Strain, then return the broth to the pan.
2. Puree cooked apple pieces (*and pumpkin). Stir the pureed apples and the pumpkin into the broth and add the sumac, ground coriander, white pepper, ginger, cumin, and half of the chilli flakes. Simmer for 20 minutes.
3. Stir 2 tbsp of the yogurt into the soup, then to refine the texture, strain the soup through a fine sieve.
4. To serve, either stir in the remaining yogurt, the cilantro, and the chilli flakes or, for a lighter touch with those flavours, use them just as garnishes.
For a cute serving option, you can hallow out a small pumpkin, give it a slight rub with olive oil, then use it as a bowl.
1 tin (425g, approximately 2 cups/500ml) pureed pumpkin (*or 1 small pumpkin, skin removed and cut into cubes – if using this method increase stock by 1 cup/250ml)
2 apples, peeled, cored, quartered
4 cups (1 litre) vegetable stock (or chicken stock if you prefer)
2 green cardamom pods, crushed
¼ tsp sumac
¼ tsp ground coriander
½ tsp white pepper
½ tsp ground ginger
½ tsp ground cumin
2 tsp chilli flakes
3 tbsp fresh yogurt (or sour cream)
2 tbsp chopped cilantro (coriander)
2 tsp chilli flakes
1. Put the stock, cardamom, and apples into a saucepan (*if you are using the raw pumpkin add that to the pot as well) and simmer until the apples (*and pumpkin) are very soft. Strain, then return the broth to the pan.
2. Puree cooked apple pieces (*and pumpkin). Stir the pureed apples and the pumpkin into the broth and add the sumac, ground coriander, white pepper, ginger, cumin, and half of the chilli flakes. Simmer for 20 minutes.
3. Stir 2 tbsp of the yogurt into the soup, then to refine the texture, strain the soup through a fine sieve.
4. To serve, either stir in the remaining yogurt, the cilantro, and the chilli flakes or, for a lighter touch with those flavours, use them just as garnishes.
For a cute serving option, you can hallow out a small pumpkin, give it a slight rub with olive oil, then use it as a bowl.
Spiced Pumpkin Soup
1 tin (425g, approximately 2 cups/500ml) pureed pumpkin (*or 1 small pumpkin, skin removed and cut into cubes – if using this method increase stock by 1 cup/250ml)
2 apples, peeled, cored, quartered
4 cups (1 litre) vegetable stock (or chicken stock if you prefer)
2 green cardamom pods, crushed
¼ tsp sumac
¼ tsp ground coriander
½ tsp white pepper
½ tsp ground ginger
½ tsp ground cumin
2 tsp chilli flakes
3 tbsp fresh yogurt (or sour cream)
2 tbsp chopped cilantro (coriander)
2 tsp chilli flakes
1. Put the stock, cardamom, and apples into a saucepan (*if you are using the raw pumpkin add that to the pot as well) and simmer until the apples (*and pumpkin) are very soft. Strain, then return the broth to the pan.
2. Puree cooked apple pieces (*and pumpkin). Stir the pureed apples and the pumpkin into the broth and add the sumac, ground coriander, white pepper, ginger, cumin, and half of the chilli flakes. Simmer for 20 minutes.
3. Stir 2 tbsp of the yogurt into the soup, then to refine the texture, strain the soup through a fine sieve.
4. To serve, either stir in the remaining yogurt, the cilantro, and the chilli flakes or, for a lighter touch with those flavours, use them just as garnishes.
For a cute serving option, you can hallow out a small pumpkin, give it a slight rub with olive oil, then use it as a bowl.
1 tin (425g, approximately 2 cups/500ml) pureed pumpkin (*or 1 small pumpkin, skin removed and cut into cubes – if using this method increase stock by 1 cup/250ml)
2 apples, peeled, cored, quartered
4 cups (1 litre) vegetable stock (or chicken stock if you prefer)
2 green cardamom pods, crushed
¼ tsp sumac
¼ tsp ground coriander
½ tsp white pepper
½ tsp ground ginger
½ tsp ground cumin
2 tsp chilli flakes
3 tbsp fresh yogurt (or sour cream)
2 tbsp chopped cilantro (coriander)
2 tsp chilli flakes
1. Put the stock, cardamom, and apples into a saucepan (*if you are using the raw pumpkin add that to the pot as well) and simmer until the apples (*and pumpkin) are very soft. Strain, then return the broth to the pan.
2. Puree cooked apple pieces (*and pumpkin). Stir the pureed apples and the pumpkin into the broth and add the sumac, ground coriander, white pepper, ginger, cumin, and half of the chilli flakes. Simmer for 20 minutes.
3. Stir 2 tbsp of the yogurt into the soup, then to refine the texture, strain the soup through a fine sieve.
4. To serve, either stir in the remaining yogurt, the cilantro, and the chilli flakes or, for a lighter touch with those flavours, use them just as garnishes.
For a cute serving option, you can hallow out a small pumpkin, give it a slight rub with olive oil, then use it as a bowl.