Pumpkin soup, excellent for all occasions to delight guests with both taste and serving 🙂
This recipe is from my dear friend from Malta. So I'm translating it for you.
Pumpkin soup from Malta - Phyllis Scicluna - Ana Vuletić
Pumpkin soup, excellent for all occasions to delight guests both with taste and serving 🙂 This recipe is from my dear friend from Malta. So I'm translating it for you.
- 1 pc pumpkin (whole)
- 1 piece of carrot
- 2 pieces of onion
- 1 piece of potato
- 1 clove of garlic
- parsley
- dill
- cumin seeds
- coriander
- 0,5 teaspoon nutmeg (grated)
- landing
- beaver
- so
- vegetable soup (you can use a soup cube)
- 2 handfuls of red lentils
- Cut off the top of the pumpkin and scoop out all the pulp from the pumpkin itself, peeling layer by layer so that you have an even thickness of about the thickness of your finger to keep. Cover with a lid and wrap in foil and put in the oven for an hour at 180 degrees.
- In a deep bowl, heat the cumin seeds and after they start to smell a little, add a little oil, then the onion and garlic until they soften. (coarsely chop the onion) Then add potatoes (cut into quarters) and carrots cut into rings. Add 2dcl of vegetable stock (to cover the contents) and let it cook until the vegetables are soft.
- Add parsley, walnuts, coriander and stir and let it cook for 15 minutes on low heat. Add some scooped pumpkin, red lentils and a little water as needed (little by little, not all at once). Cover until all the vegetables are cooked to almost falling apart. Add salt and pepper as desired. There should not be too much pumpkin because you want to get the thickness of a broth, not a soup.
- Blend or mix the entire contents to obtain a puree (by hand or with the help of a stick mixer).
- Pour the contents into the empty pumpkin and decorate with some dill.
- The rest of the contents of the pumpkin can be used for pumpkin pie.
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