 |
Sonic Boom Six's Pumpkin Soup by Laila
1 tsp vegetable oil
1 medium onion, finely chopped
1 tsp cumin seeds
5 cardamom seeds
1 pumpkin (organic are best, as they are much sweeter), skinned
and chopped into chunks
1 tsp ground coriander
1 pint vegetable stock (cube is perfect)
Rind of 1 orange and the juice of 1/2 an orange
1 Tbsp soya yogurt
Handful of fresh/frozen chopped coriander
Put the vegetable oil and chopped onion into a pot. Place on
very low heat and cook until onions become translucent (about
10 minutes). Add the cumin seeds and the cardamom seeds and
stir for a minute or so. Add the chopped pumpkin and ground
coriander and stir until the pumpkin pieces are coated. Add
the vegetable stock and bring to a boil (add more water if necessary
to cover the pumpkin). Add the orange rind and juice. Simmer
on medium heat until the pumpkin is fully cooked.
Put the pumpkin pieces into a blender, reserving the stock in
the pot. Spoon the cardamom seeds out of the stock and throw
them away. Blend until the pumpkin becomes mushy, slowly ladling
in stock until the soup reaches your desired consistency (I
always find that I use all the stock).
Transfer the soup back into the pot and stir over low heat for
a couple of minutes. Add the yogurt and chopped coriander, stir
for a couple more minutes, and serve!
This makes at least 4 decent-sized portions and is extremely
filling with a couple of slices of whole-meal bread. It’s
ideal to take to work, and it works great with carrots, too.
As an added bonus, it’s extremely low in fat and good
for you!
|
 |
