This soup is gorgeous. Even though it tastes slightly like beets, it’s worth it for the color. Make sure to buy a vibrant, orange pumpkin. The brighter the color, the better the flavor. I tried this recipe with butternut squash, and it just wasn’t the same. Just, get the pumpkin.
Ingredients
- 1 Tbsp. olive oil
- ½ tsp. fennel seeds (optional)
- ½ tsp. coriander seeds (optional)
- ½ tsp. cumin seeds (optional)
- ¼ onion, chopped
- 2-4 cloves garlic, chopped
- 1 kuri squash, kabocha squash, or mini orange pumpkin, peeled, seeded, and chopped
- 1 medium beet, chopped
- Salt and pepper to taste
Method
- Heat the oil in a pot on the stove at medium heat
- Add the fennel, coriander, and cumin to gently fry and release aromatics
- Once spices are browned, add onion and garlic to sauté
- Once the vegetables are soft, add the pumpkin and beet
- Stir to incorporate
- Add salt and pepper to taste
- Cover vegetables with water and cover pot to bring soup to a boil
- Boil vegetables for 15 minutes or until they are fork-tender
- Blend soup with immersion blender
- Garnish with sour cream or yogurt
- Serve and enjoy
[…] Beet and Pumpkin Soup — Bread & Grapes […]
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