Pumpkin Soup with Ginger
4 servings
60 minutes
Pumpkin soup with ginger is a warm, aromatic dish from European cuisine that values simplicity and rich flavor. The base of the soup is roasted vegetables that acquire caramel notes, deepening the taste. Ginger adds a slight spiciness and warming effect, perfect for cool days. The velvety texture of the soup is achieved through careful blending, while finishing touches of olive oil and fresh parsley add a hint of freshness. This soup delights not only with its taste but also positively impacts the body by warming and nourishing it with beneficial substances. It can be served as a light lunch or dinner and used as an exquisite appetizer before main courses.
1
We peel the pumpkin from the skin and seeds, cutting it into large pieces. We slice the onion into rings, and the carrot and ginger into halves; garlic is halved as well. We place everything on a baking tray, lightly salt and pepper it, and send it to the oven preheated to 180 degrees for 20 minutes. We stir the vegetables occasionally to prevent burning.
- Pumpkin: 300 g
- Carrot: 2 pieces
- Ginger: 5 g
- Garlic: 2 cloves
- Onion: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Remove from the oven, transfer the vegetables to a pot, cover with water, bring to a boil, and cook for a few more minutes until the vegetables are completely soft.
- Pumpkin: 300 g
- Carrot: 2 pieces
- Ginger: 5 g
- Garlic: 2 cloves
- Onion: 1 piece
3
After that, we blend everything in a blender, add a little olive oil, adjust for salt and pepper, sprinkle with chopped parsley, and serve.
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
- Parsley: to taste
