Pumpkin cream soup with ginger and cinnamon
4 servings
20 minutes
Pumpkin cream soup with ginger and cinnamon is a fragrant autumn dish filled with warmth and spice. Its roots trace back to European culinary traditions, where pumpkin has long been used in soups for its velvety texture and sweet flavor. Ginger and cinnamon add a spicy note to the soup, creating a harmony of spices and the natural sweetness of pumpkin. The light aroma of cilantro and the creaminess of farmer's sour cream add sophistication. Perfect for cozy evenings when you want to warm up with something extraordinarily delicious. Served with a spoonful of thick sour cream and fresh herbs, it highlights its rich flavor. This soup not only satisfies hunger but also fills the home with a sense of comfort and warmth.
1
Chop the white part of the leek and sauté it in olive oil in a heavy-bottomed pot. Fry, stirring constantly, until the onion is soft.
- White part of leek: 1 g
- Olive oil: 50 ml
2
Add peeled pumpkin cut into medium pieces. Reduce the heat and simmer everything covered, stirring occasionally, until the pumpkin is soft.
- Pumpkin: 1 piece
3
Then add water to the mixture to achieve the desired consistency, grated ginger root, salt, ground pepper, and ground cinnamon.
- Ginger root: 50 g
- Sea salt: to taste
- Ground black pepper: to taste
- Cinnamon: to taste
4
Remove the pot from the heat. Add some fresh cilantro leaves and blend until smooth. While blending, drizzle in good olive oil in a thin stream.
- Olive oil: 50 ml
5
Serve with a spoon of thick sour cream, garnished with cilantro leaves and ground pepper.
- Farmer's sour cream: 4 tablespoons