Pumpkin Soup With Red Cabbage and Cumin Seeds (Balkabağ |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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from Ingredients:
3 cups of baked and mashed pumpkin |
1 onion, chopped |
3 tablespoons olive oil |
3 garlic cloves, sliced thinly |
1/2 cup red cabbage, chopped finely |
1 banana pepper, chopped |
3 cups vegetable stock |
1/2 cup yogurt |
1 tablespoon paprika |
1 teaspoon cumin seed |
1 teaspoon black mustard seeds |
1 teaspoon ground black pepper |
1 teaspoon chili pepper flakes |
1 teaspoon thyme |
1 teaspoon rosemary |
salt |
Directions:
1. We cut the pumpkin you see above into two, took the seeds out with a spoon, and placing the two halves on an oven pan baked them until soft. (with one half, Aaron made a pumpkin pie, the other half got into this soup).
2. -Heat the oil in a big pot and stir in the onion and garlic. After 3-4 minutes, add in red cabbage, banana pepper, mustard seeds, and cumin seeds. Stir for 8-10 minutes.
3. -Add paprika, stir for a minute and then add pumpkin puree, vegetable stock, yogurt, black pepper, pepper flakes, thyme, and rosemary, and salt. Simmer for half an hour.
4. -I smoothened the soup with a hand blender, my soup master; however, if you want a chunky soup, you don't need the soup master.
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