Pumpkin Cream Soup with Ginger and Cinnamon
Soups • European
Description
A very simple recipe for pumpkin soup. The naturally sweet and subtly flavored pumpkin reveals something new about itself, thanks to the spiciness of ginger and the warmth of cinnamon. The key is not to overdo the spices; balance the flavors wisely.
Ingredients
- Pumpkin 1 piece
- White Part of Leek 0 oz
- Grated Ginger Root 0 oz
- Sour Cream 4 tablespoons
- Olive Oil 0 fl oz
- Ocean salt to taste
- Ground Black Pepper to taste
- Cinnamon to taste
Step-by-Step Guide
Step 1
Chop the white part of the leek and sauté it in olive oil in a heavy-bottomed pot. Cook, stirring constantly, until the leek is soft.
Step 2
Add the peeled pumpkin, cut into medium-sized pieces. Reduce the heat and simmer everything covered, stirring occasionally, until the pumpkin is soft.
Step 3
Then add water to achieve the desired consistency, grated ginger root, salt, ground pepper, and ground cinnamon to the mixture.
Step 4
Remove the pot from the heat. Add a few fresh cilantro leaves and blend until smooth. While blending, drizzle in good quality olive oil in a thin stream.
Step 5
Serve with a spoonful of rich sour cream, garnished with cilantro leaves and ground pepper.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!