You can also make the soup ahead of time and keep it in the fridge for a few days before heating and serving. Freezing is not recommended as thawed spaghetti tends to get slippery.
Make the soup with any yellow edible squash, fresh or frozen broccoli, and any spaghetti. The base of this soup is a fragrant base that you get by mixing together the excellent basic ingredients. Instead of shallots, you can also mix a whole young onion into the mixture. If you don’t have fresh ginger, use 1/2 teaspoon of ginger powder.
For texture, I sprinkled the soup with peanuts before serving, which gives the whole soup a very special crunch and makes for a wonderful experience. Just add them at the end if you have the opportunity.
This soup goes great with Asian spaghetti, which only cooks for four minutes, but if you don’t have any, use plain, just increase the cooking time. At this step, make sure that there is enough liquid in the soup, otherwise add a little more.
Before today’s recipe, a few more ideas of what to make with pumpkin that will definitely stay with you as you prepare today’s recipe:
• Salad with pumpkin and candied walnuts
• Creamy vegetable soup with lentils
• Chicken with mushrooms and yellow squash in wine sauce
• Risotto with yellow pumpkin and mushrooms
• Warm couscous salad with roasted vegetables, spinach and pumpkin seeds
Find even more excellent and healthy recipes at http://www.sitfit.si/!
INGREDIENTS (for 2 people):
Ingredients for the fragrance mixture:
white part 1 young onions
4 cloves of garlic
1 large piece of fresh ginger
1 small shallot
1 small dry hot pepper (optional)
1 tablespoon turmeric
1 tablespoon soy sauce
1 tablespoon lime (or lemon) juice
1 bunch of fresh parsley
1 tablespoon (sesame) oil + a few more drops for frying
1 liter vegetable soup base (or boiling water and stock cubes)
450 g yellow pumpkin
100 g (Asian) spaghetti
150 g broccoli flowers
2 tablespoons salted peanuts
1 sprig of fresh parsley
2 lime slices for decoration (optional)
Green part of a young onion for decoration
Place all the ingredients for the fragrance blend in a blender and blend until thick. The blender will likely grind into nothing, so add 2 tablespoons of water.
Grate the squash by hand or in a multi-practice. If the peel is thin, don’t peel it. Cut the broccoli into smaller florets. When the broccoli head is full of soil, soak the flowers in warm, salted water for a few minutes to swim out all the dirt and small critters.
Quickly sauté the fragrant mixture in a few drops of oil, then add the soup base and cook until simmering. Add the grated squash and cook for about 10 minutes to cook the squash. Then add the broccoli florets and spaghetti to the pumpkin soup and cook for another 5 minutes.
If the soup is very thick, add a little more soup base or water. Then taste it and add salt if necessary. Instead of salt, you can use a few drops of soy sauce.
Serve the soup, garnish with parsley and lime slices. Add a few more peanuts and the chopped green part of the young onion and serve the soup.