Pumpkin Cream Soup with Ginger
Soups • Mexican
Description
Pumpkin cream soup with ginger
Ingredients
- Safflower Oil 0 fl oz
- Spanish onions 5 oz
- Butternut Squash 20 oz
- Carrot 5 oz
- Potato 5 oz
- Grated Ginger Root 0 oz
- Garlic 0 oz
- Honey 0 oz
- Mild Chili Spice 0 oz
Step-by-Step Guide
Step 1
Wash the vegetables in cold water, peel, and chop them roughly. Grate the ginger on a fine grater and remove the seeds from the pepper.
Step 2
Heat a saucepan over medium heat, pour in the sunflower oil, and sauté the onion for a couple of minutes. Then add the carrot.
Step 3
After two minutes, add the potato. Sauté for two to three minutes, then add the squash, garlic, and red chili pepper. Continue to sauté for four to five minutes.
Step 4
Pour water or chicken or vegetable broth over the vegetables — 1 liter for four servings. Season with salt and pepper and cook for about 25–30 minutes on low heat. Five minutes before the end of cooking, add the ginger and honey. Avoid boiling vigorously; add water (broth) if necessary.
Step 5
Blend the soup with an immersion blender until smooth, then be sure to bring it to a boil. Stir the soup to prevent it from sticking.
Step 6
When serving, you can add a little olive oil or cream and garnish with chili pepper and roasted pumpkin seeds.
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