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    You are in: Home / Recipes / Spicy Pumpkin Soup Recipe
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    Spicy Pumpkin Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    50 mins

    25 mins

    Tea Girl's Note:

    This is a recipe from a German cookbook that my husband made, it is supposed to be Asian-style. We made some changes to it to fit our tastes more. It is a lot of work, but it is really wonderful, warm and filling. It is important to chop everything before you start. For the pumpkin seeds at the end, I would suggest making your own with Mirj's recipe with salt and cayenne pepper: Prep time includes the chopping.

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    Units: US | Metric


    1. 1
      Melt butter in a large pot on medium heat and add onions and garlic until onion is clarified.
    2. 2
      Add pumpkin, potatoes, ginger, and chilis, stir and cook for 2 minutes, stirring occasionally.
    3. 3
      Add coriander and turmeric and stir and cook about 30 seconds.
    4. 4
      Add vegetable broth, a couple dashes of salt and pepper and bring to a boil and cook on high heat for 15 minutes.
    5. 5
      Remove about 100 ml (a bit more than a 1/3 of a cup) of the veggies and set aside.
    6. 6
      Remove the remaining soup from the heat and puree it with a hand blender.
    7. 7
      Add creme fraiche, cayenne pepper, lemon juice and salt and pepper to taste.
    8. 8
      Return the non-pureed veggies, stir and serve topped with the roasted pumpkin seeds and green onions.

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    Ratings & Reviews:


    Nutritional Facts for Spicy Pumpkin Soup

    Serving Size: 1 (463 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 401.7
    Calories from Fat 213
    Total Fat 23.6 g
    Saturated Fat 11.1 g
    Cholesterol 49.5 mg
    Sodium 66.4 mg
    Total Carbohydrate 43.9 g
    Dietary Fiber 6.0 g
    Sugars 7.0 g
    Protein 10.1 g

    The following items or measurements are not included:

    fresh ginger

    vegetable broth

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