Pumpkin Soup Puree with Pumpkin Seeds and Ginger
Soups • European
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Pumpkin 10 oz
- Carrot 1 piece
- Onion 1 head
- Garlic 3 cloves
- Water 10 fl oz
- Shelled pumpkin seeds to taste
- Vegetable Oil 2 tablespoons
- Salt to taste
- Grated Ginger 1 teaspoon
Step-by-Step Guide
Step 1
In a deep pot, heat the oil and add the mustard seeds.
Step 2
Sauté for 1 minute, then add the dry ginger and chopped pumpkin, carrot, onion, and garlic.
Step 3
Pour in the water, cover with a lid, and reduce the heat.
Step 4
If necessary, more water can be added.
Step 5
Cook the vegetables until soft.
Step 6
Remove from heat and blend until smooth using a blender.
Step 7
Serve with pumpkin seeds.
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