Pumpkin cream soup with ginger
4 servings
40 minutes
Pumpkin cream soup with ginger is a fragrant and warming dish that beautifully combines the sweet taste of pumpkin with the spicy heat of ginger and red pepper. Historically, this soup draws inspiration from Mexican cuisine, where they love to blend spicy and sweet notes in dishes. Its velvety texture and rich flavor make it perfect for a cozy autumn dinner or a light lunch. Ginger adds a pleasant freshness and warming effect to the soup, while honey softens its spiciness, creating a harmonious balance. This soup can be served with pumpkin seeds and a drizzle of olive oil, giving it an elegant appearance and additional depth of flavor.
1
Wash the vegetables in cold water, peel and chop them coarsely. Grate the ginger on a fine grater and remove the seeds from the pepper.
- Ginger root: 30 g
- Red chili pepper: 3 g
2
Heat a skillet over medium heat, pour in sunflower oil, and sauté the onion for a couple of minutes. Then add the carrot.
- Sunflower oil: 25 ml
- White onion: 100 g
- Carrot: 150 g
3
After two minutes, add the potatoes. Fry for two to three minutes, then add the pumpkin, garlic, and red hot pepper. Continue frying for four to five minutes.
- Potato: 180 g
- Butternut squash: 600 g
- Garlic: 10 g
- Red chili pepper: 3 g
4
Pour the vegetables with water or chicken or vegetable broth - 1 liter for four servings. Add salt and pepper, and cook for about 25-30 minutes on low heat. Five minutes before the end of cooking, add ginger and honey. Avoid strong boiling, and add water (broth) if necessary.
- Ginger root: 30 g
- Honey: 20 g
5
Blend the soup with an immersion blender until smooth, then be sure to bring it to a boil. Stir the soup to prevent it from burning.
6
When serving, you can add a little olive oil or cream and garnish with hot pepper and roasted pumpkin seeds.
