Pumpkin Cream Soup with Ginger and Cinnamon

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

A very simple recipe for pumpkin soup. The naturally sweet and subtly flavored pumpkin reveals something new about itself, thanks to the spiciness of ginger and the warmth of cinnamon. The key is not to overdo the spices; balance the flavors wisely.

Ingredients

Pumpkin - 1 piece
White Part of Leek - 0 oz
Grated Ginger Root - 1.8 oz
Sour Cream - 4 tablespoons
Olive Oil - 1 fl oz
Ocean salt - to taste
Ground Black Pepper - to taste
Cinnamon - to taste

Step by Step guide

Step 1

Chop the white part of the leek and sauté it in olive oil in a heavy-bottomed pot. Cook, stirring constantly, until the leek is soft.

Step 2

Add the peeled pumpkin, cut into medium-sized pieces. Reduce the heat and simmer everything covered, stirring occasionally, until the pumpkin is soft.

Step 3

Then add water to achieve the desired consistency, grated ginger root, salt, ground pepper, and ground cinnamon to the mixture.

Step 4

Remove the pot from the heat. Add a few fresh cilantro leaves and blend until smooth. While blending, drizzle in good quality olive oil in a thin stream.