Pumpkin soup with saffron and an Indian twist. With a hint of orange, garam marsala and turmeric. Tasty until the last spoon.
As you may know I love Indian food. And I'm fond of pumpkin soup. One of the tastiest soups and I regularly eat them.
So this month when I was assigned the blog of Safrana Agana at the food blogswap and encountered a delicious pumpkin soup, the choice was soon made and because we gave it our own twist it seemed a good idea to have one Indicate Indian twist.
And although I finally opted for this delicious soup, the Fatima blog showed a variety of delicious dishes. With a Moroccan - Amazigh background, there are also many delicious Eastern dishes on it, which I definitely want to make and try again in the future. I have therefore saved the link to Fatima's blog and that is definitely recommended.
It's a good taste!
Pumpkin soup with saffron and an Indian
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- soup pot
- 400 grams pumpkin cut into cubes
- 1 tablesppon sunflower oil
- 1 onion finely chopped
- 1 teaspoon garam marsala
- 3 pieces saffron
- 1 teaspoon ground turmeric
- 1 liter water
- 1 cube broth
- 1 teaspoon orange zest grated
Ingredients you need per step are listed below the step in Italic
- Preheat the oven to 200 degrees.
- Cover a baking sheet with paper and divide the pumpkin on top.
- Let the pumpkin bake for 40 minutes.
- Heat the oil in a pan and fry the onion for 3 minutes until it is glassy.
- Add the spices (garam marsala, saffron and turmeric and stir-fry everything for another minute to release the odors from the spices.
- Add the water, the stock cube and the orange peel.
- Let everything come to the boil and cook for 15 minutes.
- Puree everything finely with the hand blender, taste and, if necessary, season with salt and pepper.
- Serve immediately.