Classic Pumpkin Cream Soup Recipe: Cooking Method and Tips. Pumpkin puree soup with ginger Pumpkin cream soup with ginger
Bright and healthy pumpkin cream soup is a hearty and at the same time dietary dish, suitable for breakfast and lunch, in the children's menu and for the festive table. Ready-made pumpkin soup can be seasoned with ginger, cloves, paprika, curry, garlic, it can be cooked for the first and for dessert, add meat, fish, cook with vegetables, serve with milk and cheese, with meatballs, croutons and herbs.
Since pumpkin broth contains fat-soluble components, it is necessary to improve their absorption by the body. To do this, pumpkin dishes are diluted with milk, cream or melted butter is added. The classic version is pumpkin soup puree with cream.
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Description
With ginger and cream
- 0.5 kg of pumpkin;
- 500 grams of water;
- 1 onion;
- 15 g fresh garlic;
- 2 teaspoons grated root or 1 teaspoon dried ginger;
- 100 gr cream;
- sun-dried tomatoes - 80 gr;
- pinch of chili
Cooking sequence
- Finely chop the garlic and onion, throw the vegetables into a frying pan to stew in oil.
- Cut the pumpkin into medium-sized cubes, fill with water. Cook for 5 minutes, salt, and another 15 minutes over low heat.
- Add the prepared onion-garlic mixture, ginger to the pot with the pumpkin and cook on the stove for 20 minutes.
- Season with cream, season with chili and beat with a blender until a delicate consistency is formed and there are no lumps / pieces.
- Decorate the puree soup with sun-dried tomatoes, pumpkin seeds or nuts.
ATTENTION. Ginger for soup can be taken dried and fresh. My ginger root, peel and rub on a "carrot" grater, add to the soup at the rate of 1 teaspoon - for 2 servings.
You can cook mashed soups with a variety of products with the addition of cream, recipes are described in detail on.
Watch a helpful video for making ginger and cream soup puree:
Prepare according to the classic recipe with carrots and onions, but without the addition of cream.
- Suitable for a dairy-free diet.
- Pumpkin puree soup without cream can be boiled in chicken broth.
- We suggest replacing cream with processed cheese, which is thrown into the soup before immersing the blender and whipped together with vegetables.
Serve pumpkin soup puree without cream with herbs - mint, green onions, you can sprinkle with lime or lemon juice.
Alternatively, you can prepare such a puree soup without frying: boil all the vegetables in a saucepan with water for about 30 minutes, add milk or cream and beat with a blender.
Serve with crackers, you can grate a little hard cheese into the dish, cut into pieces of feta, sprinkle with chopped dill, parsley. Nutmeg, curry and a little chili in puree will be appreciated by thrill-seekers. You will find the recipe for diet puree soup
Description
Thick and delicate, like light orange velvet; pleasantly warming when you come hungry on a frosty day ... That's what it is, pumpkin puree soup with ginger!
This wonderful soup has a truly amazing taste: delicate, but at the same time rich - against the background of velvety vegetable puree, spicy notes of spices are barely perceptible, giving originality to the dish. You and I once already prepared a pumpkin puree soup - there, cream appeared as a special component, giving the soup a silkiness with a delicate creamy shade and taste. And in today's recipe, the secret ingredient is ginger! Moreover, in two forms: fresh root and ground dried. A little spice is almost not felt, but it enhances the very warming effect of the soup, which is very cool in the cool season! Both tasty and healthy!
This recipe for the most delicious pumpkin-ginger soup was found by me on the Povarenok website under the name “French Pumpkin Soup Puree”. Many thanks to the author of the recipe - Nina-supergrandmother!
Yes, the French know a lot about cooking, in particular - in appetizing and hearty first courses - very simple in composition and execution with their exquisite taste! Recall the same Onion soup with croutons. One basic ingredient is onion, and what a delicious treat! By the way, I recommend trying onion soup - also a great dish for the winter season. But first, all the wives, let's cook pumpkin with ginger! I slightly modified the original version, adding my favorite spices and delicious pumpkin broth so as not to spill it.
The proportions can be slightly varied - a little more pumpkin, less potatoes, more milk - less broth, or vice versa. My pumpkin was sweet, nutmeg, it is especially tasty with it. But with yellow varieties, the soup will also succeed.
Ingredients:
- 330 g of peeled pumpkin;
- 2 medium potatoes (about 230-250g);
- 1 small or half a medium onion;
- 1-1.5 tablespoons of vegetable oil;
- Salt - to taste, 1/3-½ teaspoon;
- Ground black pepper - a pinch;
- Turmeric - 1/6 teaspoon;
- Ground dried ginger - 1/6 teaspoon;
- Fresh ginger root - ¼-1/2 teaspoon;
- Milk - 70-100 ml;
- Boiling water - about 0.5 liters or a little more.
- greens (for example, green onions or parsley);
- White bread croutons.
Instruction:
Clean and rinse vegetables. Finely chop the onion and, stirring, fry until lightly transparent and golden in a deep thick-walled saucepan, where sunflower oil is already heated on the bottom.
In parallel, boil water for pouring vegetables.
At the same time, cut the potatoes and pumpkin into small (1.5x1.5 cm) cubes.
Pour the potato-pumpkin mixture to the fried onions, mix.
And pour boiling water so that it covers the vegetable mixture.
Salt, cover with a lid and simmer over low heat until the pumpkin and potatoes become soft (we try with the tip of a knife). In these 15 minutes, you can cook croutons: cut white bread into cubes and dry on a baking sheet in the oven at 180C.
Pepper to taste, add spices. I added some ground black pepper, a pinch of sunny yellow turmeric (saffron) and spicy dried ginger.
Then pour the broth into a saucepan, and puree the pumpkin and potatoes in a blender. If you don’t have a blender, you can also use a mashed potato crusher, but still the blender will give a more delicate and homogeneous structure.
We spread the tender pumpkin puree back into the saucepan, pour in the right amount of warmed milk and broth, stirring and bringing the soup to the desired consistency.
Heat the sunflower oil in a saucepan and lower the coarsely chopped onion and garlic there, fry a little until the aroma appears.
Cut the pumpkin coarsely, arbitrarily. Dip in a saucepan and mix with onion and garlic.
After a couple of minutes, fill the pumpkin with water so that it is slightly uncovered. During the cooking process, the pumpkin will give juice and there will be enough liquid. Add salt to the saucepan.
Cut off the desired amount of chili pepper, peel the ginger root.
Cut the pepper into pieces and add to the soup. Also add ground cinnamon. Cook pumpkin until soft.
When the pumpkin becomes soft, add grated ginger root, boil for a couple more minutes, remove from heat and let it brew for 10-15 minutes.
Puree the soup with an immersion blender. Taste for salt, if necessary, add the missing spices.
Pour healthy and tasty pumpkin puree soup with ginger into bowls and serve immediately. The soup turns out to be lean, but for myself I add sour cream and pumpkin seeds.
With the advent of autumn, all market stalls are simply full of orange queen - pumpkin. It would seem that this bulky vegetable can only be used in fairy tales about Cinderella, but no. The use of the pumpkin has gone far beyond the fairy tale. What they just didn’t come up with with pumpkin, from pancakes to pumpkin pies.
Pumpkin soup with ginger is a different story. Surely, few people know that pumpkin contains 5 times more carotene than carrots. There are a lot of multivitamins. This vegetable is good for the skin, heart and vascular system, reduces depression, and much more. One has only to think about pumpkin puree soup and immediately imagine a fragrant plate of steaming orange puree. And the mood immediately rises.
Given our busy lives. We are always in a hurry somewhere and there is no time left for preparations. Here pumpkin soup with ginger, just in time. It prepares very quickly. Pumpkin is boiled for 30-40 minutes. And you can use any broth, most often, vegetable or chicken. There are a lot of recipes for pumpkin cream soup. But each contains spicy ginger and, of course, pumpkin is a storehouse of vitamins.
To choose the right pumpkin, you should follow these rules: the tail must be dry; weight no more than 5 kg; the peel is dense and without spots; the pulp is not dry.
How to cook pumpkin soup with ginger - 15 varieties
The most common additional ingredient is cream. It gives a creamy taste, adds fat content and, of course, satiety to a pumpkin dish. Ginger is also irreplaceable here. After all, its properties are not inferior to immuno-strengthening drugs.
Ingredients:
- Pumpkin 2 kg
- Carrot 600 g
- Onion 3 pcs.
- Cream 30% 200 ml
- Ginger 40 g
- Garlic 6 cloves
Cooking:
We clean all the vegetables from the peel: carrots, pumpkin and onions, then cut into arbitrary pieces. Cut the garlic in half.
Heat up a 5 liter saucepan. Add sunflower oil, pour all the vegetables. Fry over medium heat, covered for 10 minutes.
Cut the peeled ginger into small rings and add to the pan. Pour 2.5 liters of water. After boiling, cook for 20 minutes.
After the time has elapsed, beat thoroughly with a blender and add cream.
To feel the beneficial properties of pumpkin, you can not help tasting pumpkin soup with the addition of ginger. This is a culinary classic. Processed cheese here plays the role of a creamy component, the taste of which will not leave indifferent any of the household members.
Ingredients:
- Pumpkin 1 kg
- Ginger 1 pc.
- Carrot 1 pc.
- Onion 1 pc.
- Processed cheese 2 pcs.
- Chicken broth 1 l
Cooking:
Saute onions and carrots in a heated frying pan. We clean the pumpkin and the mode is large. Warm up the prepared chicken broth.
Add pumpkin and broth to the fry and simmer until the ingredients are ready. Use a blender to puree the vegetables.
Add curds and constantly stirring, dissolve them. If the porridge has become thick, dilute with broth.
Pumpkin soup with ginger - bacon, pumpkin and ginger
That perfect creamy-spicy taste and smooth soup texture will make pumpkin one of your favorite vegetables. To achieve a spicy taste will help: ginger, thyme and cinnamon.
Ingredients:
- Bacon 200 g
- Pumpkin 600 g
- Carrot 1 pc.
- Onion 1 pc.
- Chicken broth 2 l
- Ginger 1 pc.
- Garlic 2 cloves
- Hard cheese 50 g
Cooking:
We clean all the necessary vegetables and cut into large cubes.
We place the pumpkin and ginger in a pre-prepared chicken broth, which we pre-heat to a boil, salt and pepper.
From carrots, onions and garlic we make frying in sunflower oil.
After the pumpkin is ready, add the roasted vegetables and use an immersion blender to bring to a puree consistency.
The essence of cream soup is that it should be of medium consistency. Therefore, it is imperative to drain excess fluid. This is done through a sieve.
Then spices: thyme, cinnamon and black pepper. Add milk to the resulting puree and bring to a boil.
When serving, green onions, grated cheese and small pieces of fried bacon lay down in the soup.
In many recipes for making pumpkin soup, the recipe with smoked ribs reserves the right to lead. Many of us want to pamper ourselves with smoked. When it comes to soup, then it’s simply not tastier to find.
Ingredients:
- Pumpkin 1 kg
- Ginger 1 pc.
- Onion 1 pc.
- Carrot 1 pc.
- Smoked pork ribs 500 g
- Garlic 4 cloves
Cooking:
Boil pork ribs in salted water, bay leaf and peppercorns. We prepare vegetables. Clean and cut into large cubes.
Saute onions, carrots and garlic in olive oil. Add grated ginger and pumpkin to vegetables, fill with broth.
When ready, beat with an immersion blender. We disassemble the ribs, the meat is not in large pieces, add when serving.
Ginger pumpkin soup - celery, pumpkin and ginger
Lovely pumpkin puree with a delicate texture, cooked in vegetable broth, is an easily digestible first course that ideally complements the diet and enriches the body with essential vitamins.
Ingredients:
- Pumpkin 500 g
- Celery stalks 2 pcs.
- Onion 1 pc.
- Fresh cilantro 1 bunch
- Garlic 1 clove
- Hard cheese 100 g
- Cream 35% 200 ml
- Orange ½ pc.
- Lemon 1 pc.
Cooking:
Celery cut into large pieces. We clean vegetables: garlic, onions and carrots. We use half an onion. We cut large.
Prepare vegetable broth: put vegetables in a saucepan, add cilantro. Bring to a boil, strain. Coarsely chop the remaining onion.
Remove the skin from the pumpkin and cut into large pieces. Fry the onion and pumpkin in butter and olive oil, not bringing to a golden color, stirring constantly.
Pour in vegetable broth, adding orange and lemon zest, and juice of ½ lemon.
Beat the finished pumpkin in a blender, gradually adding the broth (the consistency of the soup depends on the amount of broth).
Before serving add cream, grated cheese and cilantro.
Pumpkin soup with ginger - peas, pumpkin and ginger
Pumpkin soup with peas and ginger is rich in proteins. Therefore, in order not to have a severe effect on the stomach, celery must be added here.
It will help digest protein foods.
Peas need to be soaked overnight. If you have not done this, then for 1 hour, fill the peas with warm water and add a teaspoon of soda.
Ingredients:
- Peas 200 g
- Pumpkin 600 g
- Ginger 1 pc.
- Carrot 1 pc.
- Onion 1 pc.
- Chicken broth 1 l
- Celery 3 pcs.
Cooking:
We wash the pre-soaked peas well and set to boil in chicken broth.
When ready (30-40 minutes), we filter the broth, put the peas on a separate dish. We pass vegetables: onions, carrots, garlic and celery.
We put the prepared pumpkin, ginger and ready-made peas in a frying pan and pour in the broth. Simmer until ready. After blender make puree.
For a creamy taste, you can use milk or cream. These ingredients are added after the vegetables have been mashed.
Hot pumpkin soup has healing properties. It not only warms on a cool autumn day, but also restores the body after an infection. This soup is best served with garlic croutons.
Ingredients:
- Pumpkin 1 kg
- Carrot 1 pc.
- Onion 1 pc.
- Ginger 1 pc.
- Garlic 2 cloves
- Hot red pepper 1/3 pcs.
- Rosemary 1 sprig
- Chicken broth 1 l
- Cream 10% 100 ml
- Baton 3 pieces
Cooking:
We clean all the vegetables: pumpkin, carrots, garlic, red peppers and onions. First, fry everything without pumpkin.
After the frying is ready, add the pumpkin, ginger and rosemary, pour the pre-prepared chicken broth and simmer for 30 minutes.
When ready, turn everything into a puree with a blender and add the cream. Salt and pepper if necessary.
Serve with garlic croutons. To do this, the mode is striped loaf and fry them on both sides in sunflower oil.
Place on paper towel to remove excess oil.
For those who don't like onions. There is a classic version of pumpkin soup with ginger, where leeks are used instead of onions. It has a not so pronounced taste of onions, but the beneficial properties are not inferior to onions.
Ingredients:
- Pumpkin 1 kg
- Leek 1 pc.
- Ginger 1 pc.
- Carrot 1 pc.
- Potato 1 pc.
- Vegetable broth 1 l
Cooking:
Saute carrots and leeks in sunflower oil. Add chopped pumpkin, potatoes and grated ginger, pour in the broth and simmer for about 40 minutes until the vegetables are soft.
We beat with a blender. Serve on the table with garlic croutons.
Usually pumpkin soup with ginger is prepared without adding potatoes, but this option is an exception. And it turns out very tasty and even more satisfying than in the classic version. And the taste of the first dish will be complemented by roasted pumpkin seeds.
Ingredients:
- Pumpkin 2 kg
- Potatoes 6 pcs.
- Carrot 1 pc.
- Garlic 2 cloves
- Ginger 1 pc.
- Onion 2 pcs.
- Cream 35% 100 ml
- Pumpkin seeds 50 g
- Chicken broth 0.5 l
Cooking:
We clean all the vegetables used. Initially, we make garlic and onion fry in a saucepan.
When garlic is used in frying, it should not reach a golden color, otherwise it will be bitter in the dish.
Add pumpkin, ginger, carrots to vegetables and fill with chicken broth to half. We cook until ready.
After cooking, if there is excess liquid, we decant it. We beat everything with a blender. Add cream.
When serving, sprinkle with toasted pumpkin seeds.
Pumpkin soup with ginger - ham, pumpkin and ginger
Pumpkin soup is a dish that warms us up during the cold season. Pumpkin season doesn't just fall in the fall. It can be frozen and the taste of cooked pumpkin soup will be no different from fresh.
Ingredients:
- Pumpkin 500 g
- Ginger 1 pc.
- Ham 200 g
- Onion 1 pc.
- Cumin 1 tsp
- Carrot 1 pc.
- Garlic 4 cloves
- Chicken broth 1 l
- Flax seeds 20 g
Cooking:
We pass vegetables: carrots, onions, garlic and cumin. Add the prepared pumpkin to the vegetables, after 10 minutes grated ginger.
Pour in the chicken broth and let it simmer for 20-30 minutes. Salt to taste if the broth was not salty. We beat with a blender.
If you do not have a hand blender, you can use a fine sieve and grind all the ingredients. When serving, add ham.
First, fry the ham a little.
Ginger pumpkin soup - cumin, pumpkin and ginger
Pumpkin soup is especially useful for its warming qualities. Coming from the street and eating a plate of spicy soup with ginger, it immediately becomes warm in the soul and in the stomach. With the advent of autumn, the market is simply dotted with this vitamin beauty.
Ingredients:
- Pumpkin 2 kg
- Ginger 1 pc.
- Carrots 2 pcs.
- Onion 2 pcs.
- Cumin 1.5 tsp
- Oregano 1 pinch
- Pepper root 4 pcs.
- Garlic 6 cloves
- Chicken broth 1 l
Cooking:
Vegetables are pre-cleaned. We rub the carrots on a coarse grater, onion mode in half rings. Press the garlic with a knife.
Fry everything in a pan with olive oil, add cumin and oregano. Put the pumpkin, ginger into the chicken broth and simmer until tender.
When ready, add the frying and bring to a puree-like consistency with a blender. Salt and pepper to taste.
Pumpkin soup with ginger - wine, pumpkin and ginger
Pumpkin soup with wine is called bisque. This soup improves digestion, and its aromatic properties will make even neighbors visit you.
Ingredients:
- Pumpkin 400 g
- Ginger 1 pc.
- Lemon juice 1 tbsp
- Onion 1 pc.
- Garlic 2 cloves
- Hot red pepper 1/3 pcs.
- Wine white p / dry 150 g
- Rosemary 1 sprig
- Chicken broth 400 ml
- Sour cream 20%
Cooking:
We pass finely chopped vegetables: onions, hot peppers and garlic. Add fresh or dry rosemary to this.
When the onion is soft, add wine and simmer for 10 minutes. After we throw the pumpkin and add chicken broth as needed.
Approximately 20 minutes later. When the pumpkin is soft, turn off the heat and beat with a blender. Serve with sour cream.
Pumpkin soup with ginger - parmesan, pumpkin and ginger
This is a quick pumpkin soup recipe. It is proposed not to boil, as is usually done, but to stew the pumpkin. Parmesan will give the taste richness and a pleasant creamy shade.
Ingredients:
- Pumpkin 500 g
- Carrot 1 pc.
- Onion 1 pc.
- Cream 20% 100 ml
- Parmesan 50 g
- Vegetable broth 1 l
Cooking:
All vegetables must be peeled. Cut carrots, pumpkin and onions into small bars.
We place on a preheated pan in this order: first pumpkin and carrots, then, after the vegetables have become soft, add onions. Pour vegetable broth, simmer until tender.
To prepare vegetable broth, you will need to dip in a saucepan with water: carrots, onions, bay leaves, peppercorns, parsley root and a bunch of any greens. Then we take out all the ingredients, filter the broth.
Beat with a blender and add cream. Salt, pepper to taste. Sprinkle with grated Parmesan when serving.
Pumpkin soup with ginger - veal, pumpkin and ginger
Pumpkin soup with ginger and veal is very fond of children. Although it takes a little longer to cook, it is important to bring the beef or veal to the correct condition so that the meat melts in your mouth, and the rest of the cooking steps will not be difficult.
Ingredients:
- Veal 500 g
- Pumpkin 500 g
- Lemon 1 pc.
- Beef broth 1 l
- Ginger 1 pc.
- Butter 20 g
- Potato 1 pc.
Cooking:
We cut the veal into small cubes and fry in butter until golden brown.
Add pumpkin and potatoes to the meat, cut arbitrarily, but into convenient pieces, because this is not a puree soup.
Pour in beef broth and add lemon juice, salt, pepper and grated ginger. Cook for about an hour until the meat becomes very soft.
Pumpkin soup with ginger - chicken, pumpkin and ginger
This pumpkin soup is useful in the autumn, when you need to boost your immunity. Thanks to the ingredients, the soup is very light and tasty.
Ingredients:
- Chicken drumstick 5 pcs.
- Pumpkin 500 g
- Onion 1 pc.
- Ginger 1 pc.
- Nutmeg
- Butter 20 g
Cooking:
Boil the chicken thigh in salted water until tender. We clean the pumpkin from the pulp and peel and cut into large cubes.
Onion mode in half rings and fry in butter in a saucepan with a thick bottom. Then add pumpkin, ginger and nutmeg on the tip of a knife.
After simmering a little, add the broth. When ready, beat all the ingredients with a blender.
We separate the meat from the bone and put each in a serving plate, sprinkle with herbs.
Pumpkin is a bright orange autumn vegetable that gives a lot of space for the imagination of many cooks. This is how pumpkin soup with ginger once appeared - a dish that is excellent in its taste, with ingredients that, at first glance, are incompatible. It is very fragrant, has a delicate sweetness of ripe pumpkin and a spicy ginger note. Shall we try cooking?
Preparation of the main ingredients
Pumpkin
So, in order to quickly and easily deal with a pumpkin, you need to use the following tools: a knife, a tablespoon and a vegetable peeler. With a sharp knife, cut the vegetable into two parts and, using a tablespoon, carefully select all the seeds from each half.
Now you can cut the halves into smaller segments, better, into parts in the form of a month. If the pumpkin you have chosen is an old crop, then, for sure, its peel will be very dense. And to clean it, again you need to use a sharp knife. In a fresh vegetable of this season, the peel is more pliable and it is quite possible to cut it off with an ordinary vegetable peeler.
On a note! Rough skins are usually found on large, rounded squash, and some varieties, like the pear-shaped squash gourd, have relatively soft skins!
Ginger
As for ginger, the main problem is usually its high-quality cleaning. After all, it is very important to make sure that the dish does not contain its thin skin. The tools that will be needed in this case are a tablespoon and a small sharp knife.
So, we take ginger and with the edge of a tablespoon we peel off a thin skin from it, moving towards ourselves. First, we process the short parts - the lateral processes, and only after that we scrape off the peel from its main part. In order to get to all the inaccessible areas, it is necessary to cut off the parts that have already been cleared and continue clearing the remaining areas.
Ginger is also ready!
Classic recipe
This recipe for pumpkin ginger soup can be called basic, as it includes a minimum of ingredients. For five servings we need:
- pumpkin - 700 g;
- carrots - 220 g;
- garlic - 3 cloves;
- ginger root - 4-5 cm;
- cream 10-20% - 200 ml;
- salt.
Let's move on to cooking. We chop the pumpkin into arbitrary pieces, chop the onion, cut the carrot into thin slices. We shift the prepared vegetables to a preheated pan and fry in olive oil for 10 minutes.
Pour a liter of water into a saucepan and bring it to a boil. We put there peeled and cut into thin slices of ginger, add fried vegetables. Cook everything over low heat until the ingredients soften.
On a note! If you do not like spicy dishes, then you can put a little less ginger!
When all the vegetables have reached the required degree of readiness, we puree our soup with an immersion blender. If you use a food processor for this purpose, then do not forget that the bowls of some are not designed for too hot liquids - the temperature of the soup in this case should be no more than 80 °.
It remains only to add cream and bring the soup to taste with salt.
Spicy soup with spices
For pumpkin puree soup with ginger and spices you will need:
- pumpkin - half a kilo;
- sweet potato - 1 root crop;
- ginger - 3-4 cm;
- carrots - 2 medium root crops;
- onion - 1 head;
- garlic - 6 cloves;
- fresh cilantro - a small bunch;
- coriander - 1 teaspoon seeds;
- olive oil - 15-20 ml;
- butter - 60 g;
- Worcestershire sauce - half a teaspoon;
- salt pepper.
Important! Sweet potatoes, like pumpkins, have a white layer under the main peel, which also needs to be cut off. Moreover, you should certainly remove the entire whitish part, because, otherwise, the soup will be bitter!
Rinse the cilantro under running water. Carefully shake off excess water and separate the leaves and roots. We lay out about a dozen roots and clean stems on a paper towel so that they dry completely.
We release the ginger from the peel, peel the garlic cloves, peel the onion and carrot root. Finely chop the stems and roots of cilantro, garlic cloves and ginger root. We chop the onion into large pieces, cut the carrots into thick “stumps”.
Absolutely all prepared vegetables and parts of greens are laid out on a baking sheet or placed in a large baking dish. We lay the coriander seeds on top, lay out the cubes of butter, sprinkle everything with Worcestershire sauce and olive oil. Salt and pepper. Thoroughly mix the products with a spoon or just with your hands and send to bake for about 20 minutes.
Important! The temperature in the oven should be low - about 180 °, so that the vegetables cook evenly and do not burn!
As soon as you notice that the pumpkin is covered with a light crust, we take out a baking sheet and transfer all the ingredients to a saucepan or a large saucepan. Pour in water - it should cover all the vegetables. At the same time, it is advisable to first pour water into the baking sheet on which the products were baked, so it will “collect” all the remaining flavors and small pieces.
Turn on medium heat and bring our future soup to a boil. Cook for about 4 minutes, then grind everything in a blender. We bring the dish to taste with salt, sprinkle with pepper and pour into plates.
On a note! The sweet potato in this recipe is used solely to make the soup sweeter. If the pumpkin you have chosen is sweet enough, then you can put much less sweet potato or not take it at all!
Cream soup with shrimps
Creamy pumpkin soup with ginger and shrimp includes the following set of products:
- pumpkin - 650-700 g;
- ginger root - 2-3 cm;
- onions - 2 heads;
- carrots - 1 small root;
- potatoes - 2 small root crops;
- cream - 100 ml;
- butter - 40 g;
- shrimps;
- salt pepper.
On a note! Cream is optional in this recipe, but if you want a soft, velvety texture, then it's still worth adding!
Place a pot of water on the fire and let it boil. We clean and chop arbitrarily the pumpkin, potatoes, chop the onion, free from the peel and cut the carrot root into circles. Fry the onion in butter until golden brown, sprinkle carrots and pumpkin with vegetable oil and bake in the oven for 15 minutes.
We send potatoes, pumpkin, carrots, onions to boiling water along with the oil in which they were fried. Peel and cut the ginger into thin slices and also add to the pan.
Cook everything for about 20 minutes. We check the vegetables for readiness and puree with a blender, and we interrupt the ingredients for a long time so that they turn not just into a puree, but into a homogeneous, shiny, creamy mass.
At the end of the soup, salt and pepper, if desired, add a little cream and a piece of butter. Once again, heat everything (almost bring to a boil) and pour into plates. Put 3-4 shrimps fried in butter in each plate.
In fact, completely different ingredients can be added to pumpkin soup with ginger. This dish sounds great with cheese, rye crackers are often put in it, chickpeas, bulgur, etc. are added. Cook, experiment! Bon appetit and stay healthy!
All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!
Chief Editor