Ingredients
Scale
- 1.2 kg pumpkin or butternut squash or any other similar type
- 1 onion (sliced (white or yellow)
- 3 cloves garlic (minced)
- 3 cups vegetable or chicken broth or water
- Salt and pepper
- 1 tsp cumin powder
- 1 tsp ginger powder
garnishings (optional)
- yogurt or heavy cream
- pumpkin seeds
- dried coriander
- croutons
Instructions
- Cut pumpkin into quarters.
- Brush with olive oil, then place face down on a baking sheet lined with parchment paper.
- Place in the pre-heated oven (400C, roast) for about half an hour or until pumpkin quarters are seared and the flesh is soft.
- Scoop the pumpkin flesh using a spoon. You can mash them here or use an immersion blender later.
- Sautee garlic and onion for two minutes or until translucent, then add the pumpkin flesh.
- Add ginger and cumin powder and mix over medium heat.
- Add water or vegetable broth, let boil, then lower the heat a bit. Mix with an immersion blender (if you did not mash them earlier). Simmer for a few minutes.
- Season with salt and black pepper.
- Serve soup in bowls and top with garnishings.