Pumpkin soup with chia seeds toppings, garnished with coriander
Pumpkin soup with chia seeds toppings, garnished with coriander

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, pumpkin soup with chia seeds toppings, garnished with coriander. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pumpkin soup with chia seeds toppings, garnished with coriander is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Pumpkin soup with chia seeds toppings, garnished with coriander is something that I have loved my entire life. They’re nice and they look fantastic.

Serve garnished with a sprinkling of spiced, toasted pumpkin seeds and the optional parsley. Place the pumpkin into a blender. Add the vegetable stock, lemon juice and curry powder and blend until smooth.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook pumpkin soup with chia seeds toppings, garnished with coriander using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pumpkin soup with chia seeds toppings, garnished with coriander:
  1. Make ready Used two slices of pumpkin from the market @40/-
  2. Prepare 1 onion
  3. Get Rosemary
  4. Prepare Cooking oil
  5. Get Margarine
  6. Prepare Curry powder
  7. Prepare Salt
  8. Prepare Half a tablespoon chia seeds

Add the butternut and vegetable stock, bring to the boil, turn down the heat and simmer till tender; Blend in a food processor until smooth. Return to the heat and add the remaining ingredients besides the coriander leaves and yoghurt. Pass the puréed soup through a fine sieve back into a saucepan (this will make the soup very smooth but is optional). Return the soup to a simmer and season to taste with salt and pepper; thin out with some more stock if too thick.

Instructions to make Pumpkin soup with chia seeds toppings, garnished with coriander:
  1. Wash the pumpkin well and cut into smaller sizes.
  2. I didn't peel off the skin and I also used the seeds
  3. Cut the onion. Heat your cooking pot and add cooking oil.
  4. Let the onion brown and in the pumpkin. Stir well to combine. Add salt and water and cover
  5. After 5 minutes add Rosemary.
  6. Cover the cooking pot and check from time to time if it's ready.
  7. When it is well cooked put off the heat. Add margarine and mix well.
  8. Blend everything and enjoy

To serve: Ladle into warm bowls. Garnish with a drizzle of red wine vinegar, pumpkin seeds and basil leaves. Recipes: TROPICAL HEARTS SALAD: Sliced Hearts of Palm, Red Onion and Avocado with Coriander Make the soup: Heat oil in a large saucepan over medium-high heat. Add garlic, chili powder, and oregano. With the right toppings, the humble soup gets some extra texture, flavors, and finesse..

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