Pumpkin Soup With Red Cabbage And Cumin Seeds (Balkabağ

• 3 cups of baked and mashed pumpkin
• 1 onion, chopped
• 3 tablespoons olive oil
• 3 garlic cloves, sliced thinly
• 1/2 cup red cabbage, chopped finely
• 1 banana pepper, chopped
• 3 cups vegetable stock
• 1/2 cup yogurt
• 1 tablespoon paprika
• 1 teaspoon cumin seed
• 1 teaspoon black mustard seeds
• 1 teaspoon ground black pepper
• 1 teaspoon chili pepper flakes
• 1 teaspoon thyme
• 1 teaspoon rosemary
• salt

1. We cut the pumpkin you see above into two, took the seeds out with a spoon, and placing the two halves on an oven pan baked them until soft. (with one half, Aaron made a pumpkin pie, the other half got into this soup).
2. -Heat the oil in a big pot and stir in the onion and garlic. After 3-4 minutes, add in red cabbage, banana pepper, mustard seeds, and cumin seeds. Stir for 8-10 minutes.
3. -Add paprika, stir for a minute and then add pumpkin puree, vegetable stock, yogurt, black pepper, pepper flakes, thyme, and rosemary, and salt. Simmer for half an hour.
4. -I smoothened the soup with a hand blender, my soup master; however, if you want a chunky soup, you don't need the soup master.

pumpkin, onion, olive oil, garlic, red cabbage, banana pepper, vegetable stock, yogurt, paprika, cumin, black mustard seeds, ground black pepper, chili pepper, thyme, rosemary, salt

Taken from www.food.com/recipe/pumpkin-soup-with-red-cabbage-and-cumin-seeds-balkaba-287-254886 (may not work)