Vegan MoFo #7 – Pumpkin Paprika Soup

Tis the season for pumpkin again! And at the same time it’s soup-season. The combination of these two makes one hell of a combination! Don’t you just love those rainy, cold evenings in fall with a steaming bowl of soup in front of you? In this soup the first pumpkins and last peppers are used, on top of that it’s hottened with some hot spices.

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Pumpkin Paprika Soup (inspired by seitan is my motor)

800 g butternut pumpkin
4 long red peppers
1 sprig rosemary
1.5 tsp cumin seeds
1 tsp coriander seeds
8 cloves garlic
1 chopped red and 1 chopped white onion
1 can tomatoes or 500 g fresh tomatoes
1.5 l vegetable stock
1 tsp paprika
2.5 tsp (mild) madrascurry
Pinch turmeric
Olive oil
Pepper
1 tsp cayennepepper

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Take a large cooking pot and put it on a medium heat, add the coriander- and cumin seeds. Roast them for two minutes. Put the herbs in a mortar and grind them. Put them aside.
Heat some oil in the pot and add the onions and rosemary, let it simmer for 5 minutes. Add the peppers and let it simmer for 2 to 3 minutes.
Add the remaining ingredients and bring to boil. Boil for about half an hour on a high heat, without the lid so that the moisture can get away.
Remove the pot from the heat and mix with a hand mixer until you have a creamy but finely pureed soup. If you don’t have a hand mixer you can also use a regular mixer.
Tastes lovely with some (garlic)croutons!

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4 thoughts on “Vegan MoFo #7 – Pumpkin Paprika Soup

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