Pumpkin Ginger Cream Soup
Soups • Turkish
Description
Pumpkin ginger cream soup
Ingredients
- Pumpkin 15 oz
- Grated Ginger Root 0 oz
- Shallot 0 oz
- Shelled pumpkin seeds 0 oz
- Carrot 5 oz
- Nutmeg 0 oz
- Parsley 0 oz
- Butter 0 oz
- 10% cream 5 fl oz
- Olive Oil 0 fl oz
- Dry White Wine 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Croutons 0 oz
Step-by-Step Guide
Step 1
Peel the pumpkin, remove the seeds, and cut it into large cubes.
Step 2
Peel and dice the carrots and shallots into medium cubes, then sauté in a heavy-bottomed pot with the pumpkin over medium heat for 5 minutes in olive oil. Halfway through cooking, add butter, pour in the wine, and let the alcohol evaporate.
Step 3
Pour 200 ml of water over the vegetables, add salt and pepper to taste, and cook for 20 minutes.
Step 4
Add the cream and cook for another 5 minutes, then add a pinch of nutmeg.
Step 5
Blend the soup with a blender until smooth.
Step 6
Peel and grate the ginger using a fine grater, then mix it into the prepared soup.
Step 7
Garnish the soup with toasted pumpkin seeds, chopped parsley, and croutons, then serve.
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