Pumpkin Puree Soup with Ginger and Carrot
Soups • European
Description
Pumpkin puree soup with ginger and carrot
Ingredients
- Carrot 10 oz
- Pumpkin 30 oz
- Vegetable Oil 0 fl oz
- Salt 1 teaspoon
- Sour Cream 5 oz
- Garlic 3 cloves
- Onion 1 piece
- Cream 22% 5 oz
- Grated Ginger Root to taste
Step-by-Step Guide
Step 1
Wash and peel the vegetables. Cut them into random pieces. You can omit the carrot and replace it with an equal amount of pumpkin flesh.
Step 2
Sauté the vegetables in a small amount of oil over medium heat for 5–7 minutes, stirring.
Step 3
Add 1 liter of hot water, grated or sliced ginger (5 cm), salt, and cook until the vegetables are soft, about 10–15 minutes.
Step 4
Blend the vegetables with a blender until smooth, stir in the cream, bring to a boil, and remove from heat.
Step 5
Serve this soup with herbs, sour cream, peeled dried pumpkin seeds, or cubes of blue cheese and croutons.
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