The following article was originally published in Issue 10 of inCiderJapan magazine.
Here’s a super simple recipe for an easy to make spicy pumpkin soup from our friends at vegan cafe, bakery, and taproom, Beach Muffin in Zushi, Kanagawa Prefecture. Not only will it satisfy your autumn appetite, but it also pairs wonderfully with your favourite cider.
INGREDIENTS | SERVES 3-4
2 cups pumpkin (diced)
1cup onion (diced)
1½ teaspoon salt
2 tablespoons oil
1 teaspoon curry powder
1 teaspoon garam masala
1 bay leaf
5 cups water
3 tablespoons pumpkin seeds
- Stir fry onions in oil.
- Add salt, spices, and 2 tablespoons of pumpkin seeds and continue to stir fry.
- Add pumpkin and mix. Add water and bay leaf and cook for 20 minutes.
- Remove bay leaf, blend in blender until smooth. Add salt to taste.
- Optional: garnish with remaining pumpkin seeds.