Spicy Pumpkin Soup With Secret Spice Mix

• 1 Medium-sized Hokkaido Pumpkin Or 28 Ounces Canned Pumpkin Puree
• 2 cups Vegetable Broth Or Water (more If You Like It More Liquid)
• 5 Tablespoons North Sea Shrimps (Omit If Vegetarian Or Vegan)
• 5 teaspoons Sour Cream (Omit If Vegan)
• 5 Tablespoons Pumpkin Seeds
• FOR THE SPICE MIX:
• 1/2 teaspoons Coriander Seeds
• 1/2 teaspoons Black Pepper
• 1 Dried Red Chilli Pepper
• 2 Cardamom Pods
• 1 teaspoon Granulated Garlic
• 1/2 teaspoons Cumin
• 1/2 teaspoons Caraway Seeds
• 1/2 teaspoons Fenugreek
• 1 teaspoon Dried Turmeric

1. If not using pumpkin puree: Preheat oven to 180u0b0C or 350u0b0F. Remove seeds from pumpkin and dice the flesh with a sharp knife. Put the pumpkin dices in a baking dish, sprinkle with olive oil, salt and black pepper and roast for 30-35 minutes. Transfer to a pot and blend it with an immersion blender until smooth. If using pumpkin puree, transfer it to the pot.
2. Prepare the pumpkin soup spice mix: Combine all the spices and add 1 tablespoon in the pumpkin mixture.
3. Add vegetable broth or water and let simmer over medium heat for 10 minutes. Garnish with North Sea shrimp and sour cream. Enjoy!
4. Note: You can serve this pumpkin soup with homemade spelt crackers (see the recipe on my blog).

pumpkin puree, vegetable broth, if, sour cream, pumpkin seeds, spice mix, coriander seeds, black pepper, red chilli pepper, cardamom, garlic, cumin, caraway seeds, fenugreek, turmeric

Taken from tastykitchen.com/recipes/soups/spicy-pumpkin-soup-with-secret-spice-mix/ (may not work)