Pumpkin soup-puree with cauliflower and ginger
4 servings
40 minutes
Pumpkin puree soup with cauliflower and ginger is a delicate and warming dish of European cuisine that embodies coziness and warmth. Its roots can be found in the traditions of autumn and winter soups when juicy pumpkin becomes the main ingredient of the season. The velvety texture is achieved through careful processing of vegetables, while cream adds softness and richness. Spicy ginger adds a touch of zest, making the flavor deeper and more expressive. This soup is perfect for both a light dinner and a festive table, especially if garnished with drops of balsamic vinegar and sesame seeds. It not only warms but also brings true gastronomic pleasure, delighting both aesthetes and lovers of healthy and exquisite flavor combinations.
1
We boil pumpkin and cabbage in a small pot (the water should cover the products) until cooked. We check with a fork — if it's soft, it's ready.
- Pumpkin: 400 g
- Cauliflower: 200 g
2
While the vegetables are boiling, chop the onion, ginger, and carrot, and sauté them in olive oil (it's very important not to burn them, as this will give the soup a bitter taste).
- Onion: 1 head
- Carrot: 1 piece
- Fresh ginger: 10 g
3
We mix everything and send it to be processed into puree. Just don't add all the liquid it was cooked in — half will be enough. Although this is a matter of taste. Still, since it's a cream soup, it shouldn't be too liquid.
- Pumpkin: 400 g
- Cauliflower: 200 g
- Onion: 1 head
- Carrot: 1 piece
- Fresh ginger: 10 g
- Salt: to taste
- Ground black pepper: to taste
4
Then we put everything in a pot, add a pack (200 grams) of cream, and bring to a boil. The soup is ready.
- Cream 20% fat: 200 ml
5
You can decorate with a couple of drops of balsamic vinegar and sesame seeds (like in the photo), but overall, it's all to your taste.
- Balsamic vinegar: to taste
- White sesame seeds: to taste
