John Myers
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Indian Pumpkin Soup Made from Spaghetti Squash
The perfect indian pumpkin soup made from spaghetti squash recipe with a picture and simple step-by-step instructions.
vegetables
- 1 Pc. Spaghetti squash
- 4 Pc. Carrots
- 1 Pc. Fresh onion
spices
- Mustard seeds, cloves, mace, coriander seeds, bay leaves, peppercorns, cardam seeds, cumin, masala
- Salt
- Chilly dry, pickled or fresh
liquid
- 0,5 liter Orange juice
- 0,5 liter Broth
to refine
- 1 großer Löffel Schmelzkäse
- Bacon cubes
Preparatory actions
- Peel the pumpkin, remove the seeds and cut into large cubes. Peel and roughly cut the carrots. Cut the onion into small cubes.
preparation
- Lightly sauté the onions in the crackling lard. Now add the carrots and pumpkin. Let it simmer a little and then deglaze with a little orange juice and gradually pour in the liquid. In the meantime, put the spices in a mortar and grind them into small pieces, add a little orange juice and continue to mortar (if you omit the orange juice and lightly toast the spices in a pan before using the mortar, they will develop even more intensity and smell delicious). When the vegetables are done, mix them up. If there is still some liquid missing, give in a little and finally season with salt and Chilly (cut very small). At the very end, add the processed cheese.
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