Pumpkinsoup with saffron and an Indian twist
Pumpkin soup with saffron and an Indian twist. With a hint of orange, garam marsala and turmeric. Tasty until the last spoon.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- soup pot
- Blender
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 46kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 17mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8515IU | Vitamin C: 12.3mg | Iron: 1.2mg
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