First courses

Pumpkin soup with ginger

Today we offer to prepare a light and warming dish pumpkin soup with ginger. Pumpkin goes well with the bright taste and aroma of ginger. Ginger is a source of useful substances. Essential oils give it an unusual tart and spicy aroma. That is why, combining ginger and pumpkin in soup, we find a new bouquet of smells and tastes. And who wouldn’t be cheered up by a fragrant orange “sun” in a plate!

Pumpkin soup with ginger – ingredients

  • ginger (root) – 2-3 cm.
  • olive oil – 3 tbsp.
  • medium-sized carrots – 1 piece.
  • cream – 0,5 cups.
  • onion – 1 piece (small).
  • pumpkin – 500 g.
  • water or vegetable broth – 500 ml.
  • sіl for relish.

Pumpkin soup with ginger – preparation

Finely chop the onion and ginger. Heat the oil in a pan and fry the onion and ginger until golden.

Grate the carrots and add them to the onion and ginger, add a few spoons of water or broth, and simmer until the carrots are soft.

Clean the pumpkin and cut it into small cubes, put it in a saucepan, pour water or broth, bring to a boil, cover with a lid and cook over low heat until the pumpkin is soft.

Grind the finished soup with a blender to a smooth puree, pour in the cream, mix, add salt and put the soup on the fire again. Let it boil for 1-2 minutes.

We serve soup with cleaned pumpkin seeds.

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