Spicy and Tangy Pumpkin Soup with a Green Chili Swirl

This tangy pumpkin soup with a green chili swirl is the perfect warming dish for a cold autumn evening. The combination of pumpkin, spices, and a hint of green chili creates a flavorful and comforting soup that is sure to impress your guests. Best of all, this recipe is vegan-friendly and easy to make!

Ingredients

• 1 small pumpkin, peeled and diced
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 can of coconut milk
• 2 cups of vegetable broth
• 1 tsp of ground cumin
• 1 tsp of ground coriander
• 1 tsp of paprika
• Salt and pepper to taste
• 1 green chili, sliced
• 2 tbsp of olive oil

Directions

1. Heat olive oil in a large pot over medium heat.
2. Add the onion and garlic, and sauté until fragrant.
3. Add the diced pumpkin, cumin, coriander, and paprika, and stir to coat the vegetables in the spices.
4. Pour in the vegetable broth and coconut milk, and bring to a simmer.
5. Cook for 20-25 minutes, or until the pumpkin is soft.
6. Use an immersion blender to blend the soup until smooth.
7. Season with salt and pepper to taste.
8. In a separate pan, heat some olive oil and sauté the sliced green chili until soft.
9. Blend the green chili with a little bit of the soup to create a swirl effect.
10. Serve the pumpkin soup hot, with a swirl of the green chili mixture on top.
11. Enjoy!

Interesting Facts