Pumpkin Soup with Ginger and Cream
Soups • European
Description
When serving, you can optionally add herbs, grated hard cheese, breadsticks, croutons, pumpkin seeds, ham, or loin.
Ingredients
- Pumpkin 20 oz
- Onion 1 piece
- Carrot 1 piece
- Red Long Chili Peppers 1 piece
- Baking Tomatoes 1 piece
- Garlic 1 clove
- Olive Oil 1 tablespoon
- Butter 0 oz
- Sugar 1 teaspoon
- Grated Ginger Root to taste
- Cream 22% 5 fl oz
- Salt to taste
- Curry to taste
Step-by-Step Guide
Step 1
Pour 0.5–0.6 liters of water over the pumpkin and boil until soft.
Step 2
In a frying pan, heat the olive oil and sauté the finely chopped garlic. Add the chopped onion and cook on low heat until it becomes transparent.
Step 3
Add the chopped pepper and tomato to the onion, along with the butter and sugar, cover with a lid, and simmer on low heat until the mixture becomes soft and nearly homogeneous. Add a bit of grated ginger to the pan.
Step 4
In a pot with the prepared pumpkin and its broth, add the tomato mixture and use a blender to puree everything.
Step 5
Heat the puree and add the cream, along with a little curry to enhance the color. Season with salt to taste.
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