نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

شوربة يقطين بالكاري

Indian 15 Mins Prep · 30 Mins Cook

Peel, deseed and dice the pumpkin. Finely chop the white onion. Finely slice the ginger. Mince the garlic.
In a large pot, heat 2 tbsps of olive oil over a medium heat. Add the onion and garlic and sauté until they become soft and translucent. Stir in the curry powder and grate in the fresh turmeric. Sauté for a further 2-3 minutes, stirring frequently to release the flavours. Add the diced pumpkin and sliced ginger to the pot and continue to sauté for a few more minutes.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat, cover the pot and allow the mixture to simmer for approx. 20-25 minutes or until the pumpkin is tender.
Using a stick blender or a regular blender, purée the soup until it is smooth and creamy. If using a regular blender, make sure to cool the soup slightly before blending and work in batches, if necessary. Season the soup with salt and pepper. If the soup is too thick, add in more vegetable stock or water to achieve your desired consistency.
Heat the olive oil in a small pan over a medium heat. Add in the pumpkin seeds, mustard seeds and coriander seeds. Fry for 30 seconds or until slightly golden brown and fragrant. Sprinkle with a pinch of salt and set them aside.
Ladle the pumpkin soup into bowls. Halve the lime and squeeze over the soup. Drizzle over some coconut cream and top with the toasted seeds, coriander leaves and edible flowers.