Pumpkin Soup with Nut Paste
6 servings
90 minutes
This aromatic pumpkin soup with nut paste is a true gastronomic journey into the world of Pan-Asian cuisine. Its roots lie in the traditions of Eastern culinary schools, where flavor harmony is created by combining sweetness, spiciness, and creamy texture. Tender pumpkin enriched with zesty chili, ginger, and garlic offers a warming and rich taste. The nut paste gives the soup a velvety consistency and a light nutty note that pairs beautifully with the refreshing tang of lime and the aroma of cilantro. Serving it with natural yogurt and crunchy pumpkin seeds makes the dish even more refined. This soup is perfect for cozy dinners that warm both body and soul and is an excellent choice for those looking to discover new facets of Asian flavors.
1
Peel the pumpkin and cut it into small cubes.
- Pumpkin: 1 kg
2
Melt butter in a pot and add chopped onion, sauté until soft.
- Butter: 50 g
- Onion: 1 piece
3
Add 1 fresh chili (or a pinch of dried), 3 cm of fresh ginger, and a clove of garlic.
- Chili pepper: 1 piece
- Fresh ginger: 30 g
- Garlic: 1 clove
4
After a couple of minutes, transfer the pumpkin, add salt and pepper.
- Pumpkin: 1 kg
- Salt: to taste
- Ground black pepper: to taste
5
Cook for another 5 minutes.
6
Pour in the broth and simmer for 15-20 minutes until the pumpkin is soft.
- Vegetable broth: 1 l
7
Pour the ready soup into a blender, add nut paste, and blend until smooth.
- Nut butter: 50 g
8
Pour in lime juice and add finely chopped cilantro.
- Lime: 1 piece
- Cilantro: to taste
9
Serve with natural yogurt and pumpkin seeds.
- Plain (natural) yoghurt: to taste
- Pumpkin seeds: to taste
