Pumpkin and Ginger Soup Puree
5 servings
40 minutes
Pumpkin puree soup with ginger is a harmony of tenderness and spicy freshness embodied in one bowl. This bright and warming soup originated in European cuisine, where autumn and winter seasons call for warm, rich flavors. The velvety texture of pumpkin perfectly complements the light spiciness of fresh ginger, creating a layered taste: first the soft sweetness of pumpkin, then a gentle warmth that warms from within. Carrots add natural sweetness while potatoes provide thickness and richness. Basil notes refresh the dish, while garlic and celery enhance its aroma. This soup is perfect for a cozy dinner or light lunch and can be served with crispy croutons or sour cream to enhance its creamy flavor.
1
Cut the pumpkin into large cubes, sauté on low heat, and let it brown slightly (for about 5 minutes).
- Pumpkin: 0.3 piece
2
Next, we transfer the pumpkin to a pot, add carrots and potatoes, pour in water, salt to taste, and cook until soft.
- Carrot: 2 pieces
- Potato: 2 pieces
- Salt: to taste
3
Chop the onion, celery, and garlic, and sauté in oil until golden.
- Onion: 1 piece
- Basil: 0.5 bunch
- Vegetable oil: 1 teaspoon
4
We add sautéed vegetables and grated ginger root to the pumpkin.
- Fresh ginger root: 20 g
5
When all the vegetables are ready (become soft), we blend everything with a blender.