Pumpkin Soup With Red Cabbage And Cumin Seeds (Balkabağ - cooking recipe

Ingredients

3 cups of baked and mashed pumpkin
1 onion, chopped
3 tablespoons olive oil
3 garlic cloves, sliced thinly
1/2 cup red cabbage, chopped finely
1 banana pepper, chopped
3 cups vegetable stock
1/2 cup yogurt
1 tablespoon paprika
1 teaspoon cumin seed
1 teaspoon black mustard seeds
1 teaspoon ground black pepper
1 teaspoon chili pepper flakes
1 teaspoon thyme
1 teaspoon rosemary
salt

Preparation

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).
-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.
-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.
-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.