Creamy pumpkin soup with ginger
4 servings
45 minutes
Creamy pumpkin soup with ginger is an exquisite dish of European cuisine that combines a delicate creamy texture with the warming aroma of spices. Its history traces back to traditional autumn recipes when pumpkin became the main ingredient in seasonal dishes. The flavor of the soup is a harmony of pumpkin sweetness, ginger spiciness, and cream softness that creates comfort and warmth. The dish's uniqueness lies in its versatility: it suits both festive dinners and everyday lunches. Subtle notes of garlic and basil add depth to the taste, while shrimp and parmesan make it a true gastronomic masterpiece. It is best served hot, garnished with fresh herbs to highlight its rich and balanced aroma.
1
Sauté onion and grated carrot in butter.
- Onion: 1 piece
- Carrot: 2 pieces
2
Clean and dice the pumpkin. Place it in a thick-bottomed pot. Pour in olive oil. Sauté for 5-7 minutes. Add diced potatoes. Pour in hot water just to cover the vegetables.
- Pumpkin: 1 kg
- Olive oil: 2 tablespoons
- Potato: 2 pieces
3
When the pumpkin is almost soft, add carrots and onions in oil. Add salt.
- Carrot: 2 pieces
- Onion: 1 piece
- Butter: 50 g
4
Cook until the pumpkin and potato are completely soft.
5
Add cream. Cook for another 5 minutes. Add grated garlic.
- Cream 30% fat: 200 ml
- Garlic: 3 cloves
6
Blend with a blender.
7
Add grated ginger. Mix well.
- Fresh ginger: 50 g
8
Pour the soup into a bowl, add shrimp, basil leaves, and slices of parmesan to the bowl.
- Cooked peeled prawns: to taste
- Basil: to taste
- Parmesan (Parmigiano Reggiano): to taste
