Pumpkin soup with ginger and cream
4 servings
60 minutes
Pumpkin soup with ginger and cream is the embodiment of coziness and warmth in European cuisine. Historically, pumpkin has been popular in cooking due to its sweet flesh and rich flavor, while the combination with spicy ginger and delicate cream creates a harmony of exquisite aroma and velvety texture. Sautéed onions and garlic add depth to the dish, while the addition of curry enhances the color, giving the soup a sunny hue. This soup is perfect for cool weather: it warms you up and fills you with energy. Serve it with crispy croutons or pumpkin seeds for added textural contrast. It not only delights the taste but also brings health benefits—pumpkin is rich in vitamins, ginger boosts immunity, and cream adds softness. This dish lifts your spirits and wraps you in comfort!
1
Pour 0.5–0.6 liters of water over the pumpkin and boil until soft.
- Pumpkin: 500 g
2
Heat olive oil in a pan and sauté finely chopped garlic. Add chopped onion and cook on low heat until it becomes transparent.
- Olive oil: 1 tablespoon
- Garlic: 1 clove
- Onion: 1 piece
3
Add chopped pepper and tomato to the onion, butter, sugar, cover with a lid and simmer on low heat until the mixture becomes soft and almost homogeneous. Add a little grated ginger to the pan.
- Fresh red bell pepper: 1 piece
- Peeled tomatoes: 1 piece
- Butter: 50 g
- Sugar: 1 teaspoon
- Grated ginger: to taste
4
Add the tomato mixture to the pot with the cooked pumpkin and broth, and blend everything into a puree.
- Pumpkin: 500 g
- Fresh red bell pepper: 1 piece
- Peeled tomatoes: 1 piece
- Butter: 50 g
- Sugar: 1 teaspoon
- Grated ginger: to taste
5
Heat the puree and add cream, a bit of curry to enhance the color. Salt to taste.
- Cream 20% fat: 150 ml
- Curry powder: to taste
- Salt: to taste