It’s the season of pumpkins. Personally I love pumpkin and I think that the best dessert is baked pumpkin with walnuts and cinnamon. Today I will suggest you a “salty” recipe about pumpkin soup. This delicious recipe is the masterpiece of one of my clients- Dimiter Dachev. As a matter of fact, the avocado salad from last week is one of his recipes as well. Mitko is a great cook and I am thankful that he is so generous with sharing his recipes.
Ingredients for 6 portions:
3 table spoons butter
1 old onion, cut in circles
1 table spoon ginger
3-4 table spoons red chilli pasta
1 can ( 400ml) coconut milk
850 ml. veggie stock
lime juice ( up to your taste(
chilli ( if you like)
raw pumpkin seeds for decoration
1.Cut the pumpkin in pieces. Sprinkle half of the butter, add salt and black pepper. Bake it for around 30 minutes.
2. While waiting for the pumpkin, heat the rest of the butter in a pan and saute for 8-10 minutes , the onion and the ginger.
Add the curry pasta and cook for 1 more minute. Add the baked pumpkin, the coconut milk ( leave a couple table spoons of it for decoration) and the veggie stock.
Heat until it starts to boil and leave it on low temperature for 5 minutes. Then cool down and process with a blender.
Heat again and add some more salt and black pepper.
Decorate with coconut milk and pumpkin seeds.
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