Pumpkin Ginger Soup with Lemongrass
6 servings
60 minutes
Pumpkin-ginger soup with lemongrass is a harmony of autumn flavors and Eastern spices. The gentle sweetness of roasted pumpkin combines with the sharp notes of fresh ginger, creating a warming and invigorating effect. Lemongrass adds a subtle citrus note, transforming the soup into an exquisite gastronomic delight. The history of such soups traces back to European cuisine; however, the use of ginger and lemongrass gives it an Eastern character. The velvety texture of cream makes the flavor rich and intense, perfectly complementing the spicy accents. This soup can be served as a light autumn dish or as a refined appetizer for a festive dinner.
1
Fry the diced pumpkin in butter until golden brown.
- Pumpkin: 1 kg
- Butter: 50 g
2
Pour in chicken broth and cook until ready. Salt, sugar, herbs — to taste.
- Chicken broth: 1 l
- Lemongrass: pinch
3
Blend the obtained mass with a blender.
4
Grate the ginger on the finest grater, add it to the soup, then introduce the cream and blend again.
- Ginger: 50 g
- Cream 30% fat: 250 ml
5
Before serving each bowl of soup, add a few sprigs of lemongrass, dry or fresh. The ginger and lemongrass give the pumpkin soup a spicy Asian note.
- Lemongrass: pinch
