Pumpkin soup-puree with pumpkin seeds and ginger
3 servings
40 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories177.3kcal
Proteins2.9grams
Fats12.4grams
Carbohydrates17.1grams
Pumpkin
300
g
Carrot
1
pc
Onion
1
head
Garlic
3
clove
Water
300
ml
Pumpkin seeds (pepitas)
to taste
Vegetable oil
2
tbsp
Salt
to taste
Grated ginger
1
tsp
1
In a deep pot, heat the oil and add mustard seeds.
- Vegetable oil: 2 tablespoons
2
Sauté for 1 minute, then add dry ginger and chopped pumpkin, carrot, onion, and garlic.
- Grated ginger: 1 teaspoon
- Pumpkin: 300 g
- Carrot: 1 piece
- Onion: 1 head
- Garlic: 3 cloves
3
Pour in water, cover with a lid, and reduce the heat.
- Water: 300 ml
4
If necessary, more water can be added.
- Water: 300 ml
5
Cook the vegetables until soft.
6
Remove from heat and blend until smooth.
7
Serve with pumpkin seeds.
- Pumpkin seeds (pepitas): to taste
