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    You are in: Home / Recipes / Pumpkin Soup With Red Cabbage and Cumin Seeds (Balkabağ Recipe
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    Pumpkin Soup With Red Cabbage and Cumin Seeds (Balkabağ

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Chef #594771's Note:


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    Units: US | Metric


    1. 1
      We cut the pumpkin you see above into two, took the seeds out with a spoon, and placing the two halves on an oven pan baked them until soft. (with one half, Aaron made a pumpkin pie, the other half got into this soup).
    2. 2
      -Heat the oil in a big pot and stir in the onion and garlic. After 3-4 minutes, add in red cabbage, banana pepper, mustard seeds, and cumin seeds. Stir for 8-10 minutes.
    3. 3
      -Add paprika, stir for a minute and then add pumpkin puree, vegetable stock, yogurt, black pepper, pepper flakes, thyme, and rosemary, and salt. Simmer for half an hour.
    4. 4
      -I smoothened the soup with a hand blender, my soup master; however, if you want a chunky soup, you don't need the soup master.

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    Nutritional Facts for Pumpkin Soup With Red Cabbage and Cumin Seeds (Balkabağ

    Serving Size: 1 (181 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 164.6
    Calories from Fat 107
    Total Fat 11.9 g
    Saturated Fat 2.1 g
    Cholesterol 3.9 mg
    Sodium 22.1 mg
    Total Carbohydrate 13.8 g
    Dietary Fiber 2.5 g
    Sugars 4.7 g
    Protein 3.2 g

    The following items or measurements are not included:

    vegetable stock

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