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pompoen soep met saffraan en een Indiase twist

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.
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Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Course Soep
Cuisine Indiaas
Servings 4 persons
Calories 46 kcal

This recipe is:

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Equipment

  • convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
  • Soup pan
  • 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 turmeric
  • 1 liter water
  • 1 cube broth
  • 1 teaspoon orange zest grated

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.
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