Pumpkin Cauliflower Ginger Soup
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Pumpkin Cauliflower Ginger Soup
Ingredients
- Pumpkin - 14.1 oz
- Cauliflower - 7.1 oz
- Onion - 1 head
- Carrot - 1 piece
- Toasted Sesame - to taste
- Grated Ginger Root - 0.4 oz
- Cream 22% - 7 fl oz
- Balsamic Vinegar - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Boil the pumpkin and cauliflower in a small pot (the water should cover the ingredients) until tender. Check with a fork — if it's soft, it's ready.
Step 2
While the vegetables are boiling, chop the onion, ginger, and carrot, and sauté them in olive oil (it's very important not to let them burn, as this will give the soup a bitter taste).
Step 3
Combine everything and blend into a puree. Just don't add all the liquid from boiling — half will be enough. But this is a matter of taste. Still, since this is a puree soup, it should not be too liquid.
Step 4
Then transfer everything to a pot, pour in the pack (200 ml) of cream, and bring to a boil. The soup is ready.
Step 5
You can garnish with a couple of drops of balsamic vinegar and sesame seeds (as shown in the photo), but again — it's all to your taste.
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