Pumpkin & Cardamom Soup

Today I’ve prepared a recipe for the popular cream of pumpkin soup. Naturally, I had to tweak it a little with some yummy ingredients. 🙂 But it’s not the soup I want to write about, it’s one of the key ingredients here:  cardamom. You may wonder how to use this spice and my answer is easy: it works well in all kinds of recipes! It is a great addition to desserts, such as fruit mousse, as well as savoury dishes which you can find in Indian cuisine. 

Preparation:

I peeled the potatoes and the pumpkin, then I took out the pumpkin flesh, diced it and cooked in the stock. I chopped the onion and the garlic, and grated the ginger. Then I slightly fried the onion with garlic and ginger in a pan with olive oil, transferred them to the soup along with the coconut milk and blended it all until smooth. Next, I seasoned the soup with the spices – they are the crucial ingredients here. 🙂 I toasted the seeds in a dry pan and sprinkled them over each serving of the soup.