722- Pumpkin Soup / حساء القرع الأحمر

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