Pumpkin cream soup with ginger
2 servings
35 minutes
Pumpkin cream soup with ginger is the embodiment of comfort and tenderness of Turkish cuisine. Its velvety texture combines with the rich flavor of sweet pumpkin, the spicy aroma of ginger, and delicate creaminess. A light nutty hint of nutmeg adds special depth, while white wine brings a touch of sophistication. Historically, such soups were valued for their warming effect and health benefits, especially on cool autumn and winter days. Served with crispy croutons and pumpkin seeds, it becomes an ideal option for a cozy dinner or festive table. This cream soup not only delights the taste but also provides warmth that is so needed on cold evenings.
1
Peel the pumpkin and remove the seeds, then cut it into large cubes.
- Pumpkin: 460 g
2
Clean and dice the carrot and shallot into medium cubes, sauté in a heavy-bottomed pot with pumpkin over moderate heat for 5 minutes in olive oil, adding butter in the middle of cooking, pour in wine, and evaporate the alcohol.
- Carrot: 120 g
- Shallot: 52 g
- Pumpkin: 460 g
- Olive oil: 30 ml
- Butter: 20 g
- Dry white wine: 50 ml
3
Pour 200 ml of water over the vegetables, add salt and pepper to taste, and boil for 20 minutes.
- Salt: to taste
- Ground black pepper: to taste
4
Add cream and cook for another 5 minutes, add nutmeg on the tip of a knife.
- Cream 30% fat: 120 ml
- Nutmeg: 0 g
5
Blend the soup with a blender until it reaches a puree consistency.
6
Clean and grate ginger on a fine grater and mix it into the prepared soup.
- Ginger root: 15 g
7
Garnish the soup with fried pumpkin seeds, chopped parsley, and croutons, and serve.
- Pumpkin seeds (pepitas): 5 g
- Parsley: 3 g
- Croutons: 10 g
