Spicy Pumpkin Soup

3 lb. eating pumpkin, peeled, seeded, and cut into chunks
4 garlic cloves, minced
1 large yellow onion, diced
1 in. ginger root, grated
1 dried ancho chilli, chopped
1⁄2 t ground coriander
1⁄2 t ground cumin
4 T olive oil
4 c vegetable stock
2 c milk
1 lime
4 slices chevre
1⁄4 c cilantro, chopped finely
Black pepper to taste

Preheat oven to 350°F. Add first 8 ingredients to an ovenproof dish. Mix well. Bake for 60 min. Add pumpkin mix and vegetable stock to a big saucepan. Bring to a boil and simmer for 10 minutes, stirring occasionally. Stir in milk until incorporated. Cook on medium high for 5 more min. If the soup looks thick, add a few T. of water to thin it out or use a stick blender to smooth it. Ladle into 4·bowls. Juice the lime and divide between bowls. Top soup with 1 slice of chevre and chopped cilantro. Serve with crusty bread.


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