Pumpkin Soup With Red Cabbage And Cumin Seeds Balkaba Recipes

PUMPKIN SOUP WITH RED CABBAGE AND CUMIN SEEDS (BALKABAğ

Steps:

• 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).
• -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.
• -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.
• -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.

PUMPKIN AND RED BEAN SOUP

Steps:

• Saute celery, chilli and cumin in pressure cooker for one or two minutes on medium high heat. Add pumpkin and one cup water. Close pressure cooker, bring to full pressure and cook for 5 minutes. Take off heat. Cool. Open cooker, mash contents thoroughly, add beans, soup mix and seasoning. Stir well,simmer for two or three minutes. Serve.

CUMIN PUMPKIN SOUP

Steps:

• In a medium saucepan, whisk together pumpkin, broth, milk, and cumin. Add bay leaves and set pan over medium heat. Season with salt and pepper. Bring to a simmer. Simmer 10 minutes. Remove from heat, remove bay leaves and season, to taste, with salt and black pepper. Garnish with sage, popcorn and pumpkin seeds before serving.

PUMPKIN, CUMIN AND CHILLI SOUP

Steps:

• Slice the top off the pumpkin and set it aside.
• Later it will be the lid for your pumpkin-pot serving bowl.
• Use your hands to pull out all the strings and seeds in the centre of the pumpkin.
• You can, if you like, save the seeds for roasting.
• Now use a spoon to scoop out as much of the flesh as you can, but be careful not to break through the shell of the pumpkin.
• Remember, you want to use it as a bowl afterwards.
• Roughly chop the pumpkin flesh and then heat the oil or butter in a big pot.
• Throw in the cumin seeds and onion, frying and stirring occasionally until the onion becomes translucent.
• Add the chilli and sugar and stir well, then throw in the hot stock and pumpkin flesh.
• Simmer until the pumpkin is soft enough to purée.
• Add salt to taste and then blitz until smooth.
• Add the cream, if desired, and pour into the pumpkin shell.
• Make patterns on the surface by drizzling over the oil.
• Serve immediately.