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Ingredients
½ teaspoon fennel seeds
½ teaspoon cumin seeds
½ teaspoon coriander seeds
3 tablespoons vegetable oil
½ teaspoon ground ginger
½ teaspoon cinnamon
3 cloves
1 to 2 dried chilies, crushed
1 pound peeled pumpkin, cut into 112-inch chunks
1 pound peeled butternut squash, cut into
1 ½-inch chunks
1 medium potato, peeled and cut into 112-inch chunks
3 cloves garlic, peeled and left whole
1 teaspoon kosher salt
1 tablespoon peanut butter
1 can coconut milk (13 ½ ounces)
2 cups chicken broth
Juice of 12 lime
Plain yogurt, for garnish
Sliced chives, for garnish
Nutritional analysis per serving (4 servings)
62 grams carbs; 4 milligrams cholesterol; 545 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 20 grams saturated fat; 35 grams fat; 11 grams fiber; 671 milligrams sodium; 12 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grind the fennel, cumin and coriander seeds in a spice grinder. Heat the oil in a large pot over low heat and add all of the spices and the chilies. Stir to combine and cook for 5 minutes, until the spices are fragrant.
- Step 2
Add the pumpkin, butternut squash, potato, garlic and salt, stirring to coat with the oil and spices. Stir in the peanut butter. Turning the heat up to medium-high, add the coconut milk and bring to a boil. Lower the heat and simmer for 5 minutes, stirring occasionally.
- Step 3
Add the chicken broth and return the soup to a boil over medium-high heat. Cover the pot and lower the heat so that the soup is just simmering. Cook until the vegetables are very tender, 20 to 30 minutes.
- Step 4
Remove the cloves and mash the soup gently. Purhalf of the soup in a blender and return to the pot, stirring well. Add the lime juice and more salt to taste. Ladle soup into warm bowls and garnish with a dollop of yogurt and a sprinkling of chives.
Private Notes
Comments
I loved the soup with a very strong lime flavor. It reminded me of Greek lemon egg drop soup. However it was an unexpected taste and you could not taste any of the spices or pumpkin, they just made a very nice smooth broth.
reply to L. Haage:
I think they missed the slash for" Juice of one half lime".
Is it really correct that there would be juice of 12 limes? That seems like a huge amount. I added much less but it was still very tart and had to do some corrections.