# Pumpkin soup with broccoli and spaghetti

You can also make the soup in advance and keep it in the fridge for a few days before heating it and serving it. Freezing is not recommended because thawed spaghetti likes to be slippery.

Prepare the soup with any edible yellow squash, with fresh or frozen broccoli and any spaghetti. The base of this soup is an aromatic one that you get by mixing the premium base ingredients. Instead of shallots, you can mix one whole small onion into the mixture. If you don’t have fresh ginger, use ½ teaspoon of ginger powder.

For texture, I sprinkled the soup with peanuts before serving, which gives the whole soup a very special crunch and provides a great experience. So in the end, only add them if you get the chance.

This soup is great with Asian spaghetti, which only cooks for four minutes, but if you don’t have it, use regular soup, just extending the cooking time. In this step, make sure there is enough liquid in the soup, otherwise add more.

Before today’s recipe, here are more ideas for what to prepare with pumpkin, which will definitely stay with you when preparing today’s recipe:

• Salad with pumpkin and candied walnuts

• Creamy vegetable soup with lentils

• Chicken with mushrooms and yellow pumpkin in wine sauce

• Risotto with yellow squash and mushrooms

Warm couscous salad with grilled vegetables, spinach and pumpkin seeds

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Ingredients (for two people):

Fragrance Mix Ingredients:

White part 1 young bulbs

4 garlic cloves

A large piece of fresh ginger

1 small leek

1 small dry hot pepper (optional)

1 tablespoon turmeric

1 tablespoon soy sauce

1 tablespoon lemon juice (or lemon)

1 bunch fresh parsley

1 tablespoon (sesame) oil + a few more drops for grilling

other ingredients:

1 liter vegetable soup base (or boiling water and soup cubes)

450g yellow squash

100gm spaghetti (Asian)

150 grams of broccoli florets

2 tablespoons salted peanuts

1 sprig of fresh parsley

2 slices of lime for garnish (optional)

Green part of a small bulb for decoration


Transfer all the components of the fragrance mixture to a blender and mix them into a thick mass. The blender will likely grind in a vacuum, so add 2 tablespoons of water.

Grate the pumpkin by hand or in multiple practices. If the peel is thin, do not peel it. Cut the broccoli into smaller florets. If the broccoli head is full of soil, soak the florets in warm salt water for a few minutes so that all the dirt and any small animals are floating.

Quickly fry the aromatic mixture in a few drops of oil, then add the soup base and cook until boiling. Add the grated pumpkin and cook for about 10 minutes to cook the pumpkin. Then add the broccoli florets and pasta to the pumpkin soup and cook for another 5 minutes.

If the soup is too thick, add more soup base or water to it. Then try it and add salt if needed. You can use a few drops of soy sauce in place of the salt.

Serve soup and garnish with parsley and lemon slices. Add more peanuts and the chopped green part of the small onion and serve the soup.


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