Pumpkin Soup with Ginger
4 servings
45 minutes
Pumpkin soup puree with ginger is a true embodiment of comfort and warmth. Its roots trace back to Italy, where simple yet exquisite flavors are cherished. The velvety texture of pumpkin combines with the spicy note of fresh ginger, creating a harmony of tastes. The light sweetness of the vegetables smoothly transitions into delicate spiciness, awakening the appetite and warming from within. This soup is perfect for cool evenings when something warm and aromatic is desired. It is not only delicious but also healthy, rich in vitamins and antioxidants. In Italy, it is served with crispy croutons or a splash of cream to enhance its creamy consistency. This dish makes an elegant first course for a family dinner or a cozy evening with loved ones.
1
In a pot, sauté finely chopped onion and carrot in olive oil until the onion is translucent.
- Onion: 1 piece
- Carrot: 1 piece
- Olive oil: 3 tablespoons
2
Cut the pumpkin into small pieces, place them in a pot, add water, and cook covered on low heat for 20 minutes.
- Pumpkin: 500 g
- Water: 600 ml
3
Grate the ginger on a fine grater and add it to the pumpkin.
- Ginger root: 1 piece
4
Puree everything in a blender and pour it back into the pot.
5
Salt and pepper it.
- Salt: to taste
- Ground black pepper: to taste
6
Bring to a boil and let it sit for about ten minutes.