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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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). | 2. -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. | 3. -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. | 4. -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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin	3	cups	mashed	14.85	3.2472	1.0197	0.0693
onion	1		chopped	64.0	14.944	1.76	0.16
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	3		sliced	-	-	-	-
red cabbage	1/2	cup	chopped	13.795	3.2796	0.6364	0.0712
banana pepper	1		chopped	33.48	6.6339999999999995	2.0584	0.5579999999999999
vegetable stock	3	cups		33.15	6.1659	1.5912	0.4641
yogurt	1/2	cup		74.725	5.7085	4.2508	3.9812
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
black mustard seed	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
chili pepper flake	1	teaspoon		-	-	-	-
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
rosemary	1	teaspoon		0.917	0.1449	0.0232	0.040999999999999995
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.