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Halloween soup – Pumkin, cinnamon & cardamom

Two month ago I bought a cooking book to one of my friends. Few weeks later she sent me this recipe she tested and that her husband and kid loved (this is not usual).  I slightly adaptated it and tested it. And… It’s perfect ! A good comforting soup like we need during those cold and rainy weeks. In one month I’ve already done it 3 times!

Pumkin soup with cardamom

Ingredients you’ll need for 4 bowls
  • 1kg / 2.2 lb of pumkin
  • 1 cub of chicken broth
  • 4 cardamom seeds
  • 1 cinnamon sticks
  • 1 clove
  • salt & pepper
  • vegetable oil
  • 2 tbsp of coco cream (for serving)

Start this recipe by heating the vegetable oil in a large cooker, then add the pumkin, the cardamom seeds, cinnamon sticks and clove. Gently fry the pumkin, cardamom seeds, cinnamon stick and clove for about 5 minutes until the pumkin is a slightly “melted”.

Add water until the pumkin is completly covered. Then add the chicken broth and cover the cooker. Reduce the heat and simmer until the pumkin is tender (about 30 minutes).

Take out the clove and cinnamon. Cool the soup slightly, then liquidise and process until smooth.

Ladle the soup into bowls and add the coco cream.

Additionnal tips & notes

I’ve doubled the pumkin quantity and frozed the extra soup for those days when I come home too late to cook.

If the day after you open your fridge and the soup is elastic, throw it away. It means that pumking soup turned.