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Spicy Pumpkin Soup
- 900 Gram Pumpkin
- 2 tablespoons olive oil
- Leek 2 Handle
- 1 clove garlic
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 4 cups Chicken Broth
- Cut the squash wide.
- Add the garlic oil in a large saucepan with forged leeks and cook over low heat until tender.
- Add the cumin and ginger and cook for another minute.
- Then add the zucchini with salt and pepper chicken broth solid.
- Cook until boiling, and zucchini after boiling so you soften the heavier fire and cook for 30 minutes. If necessary, you can mix the soup in a blender or kitchen robot.
- Reheat the soup into warmed bowls and empty.
- Make yogurt gezdirerek service to them.