Pumpkin Ginger Cream Soup
⏳ Time
35 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
Pumpkin ginger cream soup
Ingredients
- Pumpkin - 16.2 oz
- Grated Ginger Root - 0.5 oz
- Shallot - 1.8 oz
- Shelled pumpkin seeds - 0.2 oz
- Carrot - 4.2 oz
- Nutmeg - 0 oz
- Parsley - 0.1 oz
- Butter - 0.7 oz
- 10% cream - 4 fl oz
- Olive Oil - 1 fl oz
- Dry White Wine - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Croutons - 0.4 oz
Step by Step guide
Step 1
Peel the pumpkin, remove the seeds, and cut it into large cubes.
Step 2
Peel and dice the carrots and shallots into medium cubes, then sauté in a heavy-bottomed pot with the pumpkin over medium heat for 5 minutes in olive oil. Halfway through cooking, add butter, pour in the wine, and let the alcohol evaporate.
Step 3
Pour 200 ml of water over the vegetables, add salt and pepper to taste, and cook for 20 minutes.
Step 4
Add the cream and cook for another 5 minutes, then add a pinch of nutmeg.
Step 5
Blend the soup with a blender until smooth.
Step 6
Peel and grate the ginger using a fine grater, then mix it into the prepared soup.
Step 7
Garnish the soup with toasted pumpkin seeds, chopped parsley, and croutons, then serve.
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