
722- Pumpkin Soup / حساء القرع الأحمر
15 minutes
30 minutes
4 persons
Easy
Ingredients :
400 grams (14 oz.) pumpkin
4 leek sticks
2 medium carrots
1 medium onion, roughly chopped
2 tablespoons olive oil
2 garlic cloves, grated
1/2 teaspoon fresh ginger, grated
4 cilantro branches
4 tablespoons cream cheese
A pinch of coriander powder
Salt and pepper, to taste
Water
Directions :
1- In a saucepan, over high heat, heat the olive oil. Add the onion and garlic and saute for 5 minutes while stirring from time to time. Add the ginger and cook for an additional 5 minutes
2- Cut the green parts of the leek off. Only use the white part
3- Cut the carrots, pumpkin, and leek to medium size cubes
4- Add the vegetables to the saucepan and cook for 5 minutes. Add a pinch of coriander powder, salt and pepper and stir
5- Add the cilantro branches. Cover the vegetables with hot water. Cover the saucepan and cook for 20 minutes or until the carrot becomes soft when poked with a fork
6- Once the vegetables are cooked, set the pan aside and let it cool down for a few minutes before blending
7- Remove the cilantro branches. Pour everything in the blender. Add the cream cheese and blend until you get a smooth and creamy texture. Add hot water if necessary to get the desired consistency. Taste and adjust the seasoning
8- Pour the soup back into the saucepan and bring it to a boiling point
9- Take the soup off the heat and serve immediately