Spicy Pumpkin Soup
4 servings
120 minutes
Spicy pumpkin soup is an unusual blend of pumpkin sweetness and spicy heat from spices. This dish is inspired by Asian traditions where vibrant flavors come together in harmonious balance. The aroma of lime, lemongrass, and cilantro adds freshness to the soup, while coconut milk provides a creamy texture. Garlic, ginger, and Chinese spices make it rich and warming. Perfect for cool evenings or for those wanting to try something new. This soup is not only nutritious but also a true gastronomic symphony that awakens the senses. It’s best served hot, garnished with fresh cilantro leaves and chili pepper pieces to fully reveal its flavor and aroma.
1
Peel the pumpkin of seeds and skin, and cut into pieces about 2 cm on each side.
- Pumpkin: 2 kg
2
Place a high-sided pan or wok over medium-high heat. Heat the broth in a small pot.
- Chicken broth: 1250 ml
3
To prepare a fragrant soup base, place lime leaves, 3 chili peppers (seeded), garlic, ginger, lemongrass, and a pinch of salt in a food processor. Cut off a few top leaves from a bunch of cilantro and set aside; add the rest to the food processor and blend until smooth.
- Lime leaves: 6 pieces
- Chili pepper: 4 pieces
- Garlic: 2 cloves
- Grated ginger: 20 g
- Lemongrass: 3 stems
- Salt: to taste
- Coriander: 30 ml
4
Without turning off the food processor, add a few drops of vegetable oil, 'Five spices', and cumin.
- Vegetable oil: to taste
- Chinese Five Spice: 1 teaspoon
- Ground cumin (zira): 1 teaspoon
5
Place this mixture in a heated pan, optionally add a little broth to loosen it, and sauté while stirring for 2 minutes until fragrant. Add finely chopped onion and cook on low heat for 8-10 minutes.
- Chicken broth: 1250 ml
- Onion: 1 head
6
Add pumpkin to the pan and mix well, then pour in the broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the pumpkin is soft.
- Pumpkin: 2 kg
- Chicken broth: 1250 ml
7
Add rice and mix well. If the mixture looks a bit dry, you can add some water. Continue to simmer for about 8 minutes until the rice is almost cooked, then add coconut milk and bring to a boil again. Simmer for 2 minutes until heated through and slightly thickened. At this point, some of the pumpkin can be mashed with a potato masher.
- Basmati rice: 200 g
- Coconut milk: 800 ml
- Pumpkin: 2 kg
8
Remove the pan from the heat, stir well, then taste and season carefully with salt and pepper. To add a bit of spiciness to the dish, add lime juice. Before serving, sprinkle with chopped fresh chili pepper and remaining cilantro leaves.
- Salt: to taste
- Ground black pepper: 20 g
- Lime: 3 pieces
- Chili pepper: 4 pieces
- Coriander: 30 ml