Indian Summer Pumpkin Soup
This is a delicious Indian inspired soup, perfect for the fall weather and easy to make!
Ingredients
- 1 Can Organic pumpkin NOT filling
- 1/2 TSP Fenugreek
- 1/2 TSP Himalayan salt
- 1/4 TSP Black Pepper
- 1 TSP Garlic Powder Or minced garlic
- 1 TSP Ground Cumin
- 1/2 TSP Ground Coriander
- 1/4 TSP Ground Cardamom
- 1/4 TSP Fennel seeds
- 1/2 TSP Turmeric
- 1 TBSP Berbere Spice
- 1/2 Sweet onion
- 4-5 Sprigs Cilantro
- 1 32OZ Vegetable broth
- 1 TSP Lemon Juice For soup
- 1 Cup Coconut Milk So Delicious unsweetened
- 1/4 TSP Aleppo Pepper For garnish
- 2 TBSP Pepito seeds For garnish
- 1 Cup Unsweetened coconut yogurt
- 2 TSBP Lemon Juice For yogurt
Instructions
- Peel and dice onion into a medium dice
- Add pumpkin, spices and broth to a sauce pan (except the Aleppo for garnish)
- Turn on medium heat and simmer the soup until onions are soft
- Clean and Chop Cilantro very fine - set aside a few leaves for garnish.
- Pour milk into blender, add cilantro and soup. Blend on low for two minutes then on high. Return to pan to reheat.
- Add yogurt and lemon juice together. Salt to your preference if desired. Set aside.
- Divide yogurt up into four bowls
- Pour soup over the yogurt. Use a spoon to pull yogurt up from the bottom of the bowl and swirl into the soup. Top each bowl with pepito seeds, Aleppo pepper and a cilantro leaf.
Notes
This is a Snap Pea Sheep recipe!
Blending this soup makes it really creamy. You can skip that step if you do not mind the herb and onion pieces in the soup.
Berbere is a spice blend that has most of the added spices in it plus ginger, allspice, cloves, cinnamon and a few others depending on the brand. You can just use garlic, berbere, salt and pepper to season as it is much easier. I personally prefer the more savory spices and enjoy a hint of the sweeter spices to add depth.