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Spicy Pumpkin Soup with Chili

Nadia Galinova
Translated by
Nadia Galinova
Spicy Pumpkin Soup with Chili
Image: Lilia Tsacheva/Lipodve
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22/05/2023
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Preparation
5 min.
Cooking
15 min.
Тotal
20 min.
Servings
6
"A pinch of chili and the soup becomes spicy, aromatic and so irresistible"

Ingredients

  • potatoes - 4 - 5 medium - sized
  • red pepper - 1/2 pc.
  • chili - 1 small pepper
  • red onion - 1 small onion
  • zucchini - 1 small
  • roasted pumpkin - 1.1 lb (500 g)
  • ginger powder - 1 tsp.
  • turmeric - 1/2 tsp.
  • savory herb - 1 tsp.
  • chimichurri - 1 tsp.
  • salt
  • black pepper - to taste
  • pumpkin seeds
  • olive oil
measures

How to make

*Cut the pumpkin into large pieces and roast it in a preheated oven at 430°F (220°C) until the pumpkin is soft.

Cut the potatoes, red pepper, chili, onion and zucchini into large pieces.

Place them in a pot and cover them with water.

Place the pot on the stove and boil.

Boil until the potatoes are soft.

Turn off the heat and add all the remaining ingredients - the roasted pumpkin, ginger, turmeric, savory herb, chimichurri, salt and black pepper and blend until you have a smooth and fluffy cream soup.

Serve the pumpkin cream soup hot or cold with a thin stream of olive oil.

Sprinkle the spicy pumpkin soup with chili with some toasted pumpkin seeds.

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