Bahraini Spiced Pumpkin Soup With Toasted Seeds

Warm up with a taste of Bahraini cuisine with this flavorful spiced pumpkin soup. The aromatic blend of spices and the creamy texture of the soup make it a perfect comfort food for the fall season.

Bahraini Spiced Pumpkin Soup With Toasted Seeds

Ingredients

  • 1 small pumpkin, peeled and diced
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
  2. Add the diced pumpkin, ground cumin, cinnamon, and nutmeg to the pot. Stir to coat the pumpkin with the spices.
  3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes, or until the pumpkin is tender.
  4. Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste.
  5. In a small pan, toast the pumpkin seeds and sunflower seeds until golden and fragrant.
  6. Serve the soup hot, garnished with the toasted seeds.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
180 per serving
Carbohydrates
25g
Protein
5g
Fat
7g

Supplies

Large pot Immersion blender Small pan

Tools

Cutting board Knife Wooden spoon

Serving suggestions

Serve the soup with warm crusty bread or a side of rice for a hearty meal.

Tips & tricks

For an extra kick of flavor, add a dollop of yogurt or a drizzle of olive oil on top of the soup before serving.

Cost

$10