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Indian Pumpkin Soup Made from Spaghetti Squash

5 from 2 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 45 kcal

Ingredients
 

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 large spoon of processed cheese
  • Bacon cubes

Instructions
 

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.

Nutrition

Serving: 100gCalories: 45kcalCarbohydrates: 5.4gProtein: 3gFat: 1.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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