3 cups of baked and mashed pumpkin
1 onion, chopped
3 tbsp olive oil
3 cloves of garlic, sliced thinly
1/2 cup red cabbage, chopped finely
1 banana pepper, chopped
3 cups of vegetable stock
1/2 cup yogurt
1 tbsp paprika
1 tsp cumin seeds
1 tsp black mustard seeds
1 tsp ground black pepper
1 tsp pepper flakes
1 tsp thyme
1 tsp rosemary
salt
-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)
-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.
-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.
-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.
