Pumpkin soup with warm masala, peanut butter and spinach

Pumpkin soup with warm masala, peanut butter and spinach

Coooooldddddd …. Time to warm the chilled body with something nutritious, tasty and spicy!

I guess there is nothing better than cream soup with fall vegetables 🙂

For the first fire perfect.

Just cook the soup early and then savor her taste wherever you get hungry.

A great and reliable way that I can recommend to you to invest in a good quality thermo soup!

This is my inseparable friend who inhabited my (dreaded and so stuffed) handbag! 🙂

 

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Pumpkin soup with masala, peanut butter and spinach
Prep Time
30 mins
 
Servings: 3 people
Ingredients
  • 1 small pumpkin
  • 1 small onion
  • 1 clove of garlic
  • 1 tablespoon of clarified butter (or vegan version: coconut oil)
  • 1 tablespoon of Garam Masala **
  • 1/3 teaspoon powdered turmeric powder
  • 1/3 teaspoon powder curry
  • 1 tbsp peanut butter (choose without salt, sugar and hardened vegetable fats)
  • ½ cup coconut milk or almond
  • Chili , Himalayan salt to taste
  • ½ cup freshly chopped spinach
  • Pumpkin seeds to sprinkle top of soup
Instructions
  1. Pumpkins are thoroughly washed and depending on the variety we do not peel *.
  2. Hollow the center and cut into cubes.
  3. In the pot dissolve clarified butter (or coconut oil) and fry the mixture of spices.
  4. Chop the onions cut into cubes, garlic cloves and sliced ​​pumpkin.
  5. Mix and pour in enough water to cover the vegetables.
  6. Cook under the cover until the pumpkin softens and begins to decompose.
  7. Add coconut or almond milk, peanut butter and season with salt and chili and leave to cool.
  8. All blush on a smooth cream and add chopped fresh spinach to the warm soup.
  9. Cover the lid - the spinach will soften, but will not lose its structure, because we will not cook it.
  10. Soup is the best with crushed pumpkin seeds on a dry pan.
Recipe Notes

* I use Hokkaido because it is fleshy, compact and has a thin skin that I don't pick. It is in this lush orange skin that most of the beta carotene, a dye that gives the pumpkin a beautiful color.

** Garam Masala consists of cloves, nutmeg, cinnamon, cumin, coriander, fennel, black pepper and fenugreek.

If you want the dish to be more filling, add lightly fermented buckwheat (HERE) to the pumpkin cream. It will still be delicious and warmer! (buckwheat super warms the body from the inside :)).



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