Pumpkin soup-puree with ginger and carrots
5 servings
30 minutes
Pumpkin soup puree with ginger and carrot embodies the coziness and warmth of European cuisine. Its history begins in traditional autumn recipes when pumpkin becomes the main ingredient in the kitchen. The velvety texture of the soup is achieved through the combination of sweet pumpkin and spicy ginger, which adds a slight heat and warming quality. Carrots enhance the natural sweetness of the dish, while cream gives it tenderness. This soup is perfect for cool evenings when you crave something nourishing yet light. It pairs wonderfully with aromatic croutons, blue cheese, or fresh herbs and pumpkin seeds, creating a harmonious balance of flavors. It's not just a dish but a true gastronomic delight that offers comfort and satisfaction.
1
Wash and clean the vegetables. Cut them into random pieces. You can omit the carrot and replace it with an equal amount of pumpkin flesh.
- Carrot: 300 g
- Pumpkin: 800 g
- Onion: 1 piece
- Garlic: 3 cloves
2
Fry the vegetables in a small amount of oil over medium heat for 5-7 minutes, stirring.
- Vegetable oil: 30 ml
3
Add 1 liter of hot water, grated or sliced ginger (5 cm), salt, and boil until the vegetables are soft for 10-15 minutes.
- Fresh ginger: to taste
- Salt: 1 teaspoon
4
Chop the vegetables with a blender until smooth, pour in the cream, bring to a boil and remove from heat.
- Cream 20%: 100 g
5
This soup can be served with greens, sour cream, peeled dried pumpkin seeds, or cubes of blue cheese and croutons.
- Sour cream: 100 g