• Cristina

Pumpkin Soup with a Spicy Twist

October is upon us and while we´re all already mourning the warm summer days which are getting colder and shorter, we try to also celebrate the awesome things that autumn bring along: chestnuts sold in paper bags on the street, Halloween, Thanksgiving and the biggest of them all: pumpkin season!


Pumpkins come in different shapes, sizes, colours and even flavours. While we´ve been experimenting with a delicious pumpkin pie we might share with you soon, we decided to show you a quick pumpkin soup recipe for our #homemadeMonday . Bonus: it has a spicy twist!



Pumpkin Soup with a Spicy Twist


Ingredients

(serves 4)


500g pumpkin

one big onion

4 cloves of garlic

200g of greek yogurt

500g of water

1 tbs turmeric powder

1 tbs cumin powder

1 tbs salt

1 tbs vegetable broth

2 tbs olive oil

1 teaspoon harissa paste



Instructions


1. Chop the onion and the garlic in small pieces. Add the olive oil and the chopped onion in a pan and fry until it becomes golden. Add the garlic and gradually the salt, cumin and turmeric.


2. Chop the pumpkin in cubes and add them to the pan while constantly stirring. Add the water and the veggie broth and bring to a boiling.


3. Boil for about 15 minutes or until the pumpkin is soft. Let cool and add them to a blender, turning all veggies to a paste.



4. Add the blended mixture to a pot, mix in the greek yogurt and season with some paprika powder or depending on how spicy you like it, add more turmeric or chilli powder.


Enjoy in front of a fireplace with a good black and white movie!


Bon appétit!

C.

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