This spicy pumpkin broth is a warming and flavorful soup perfect for chilly days. The combination of pumpkin, spices, and chili creates a comforting dish that's both vegan and satisfying.
Ingredients: 1 small pumpkin, peeled and diced. 4 cups vegetable broth. 1 onion, finely chopped. 3 cloves garlic, minced. 1 red chili, sliced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp smoked paprika. Salt and pepper to taste. 2 tbsp olive oil. Fresh cilantro for garnish.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. When you add the chopped onion and garlic, cook them until they get soft. After you add the pumpkin dices, cook for 5 minutes. Put in the vegetable broth and raise the heat. Add smoked paprika, ground cumin and coriander, sliced chili, salt, and pepper, and mix well. Let it cook for 20 to 25 minutes, or until the pumpkin is soft. Blend the soup until it's smooth with an immersion blender. If you need to, change the seasoning. Serve hot with fresh cilantro on top.
Prep Time: 15 minutes
Cook Time: 30 minutes
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