Pumpkin Soup with Ginger

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Sweet potato is added to this soup not so much for flavor (its aroma will be overshadowed by the pumpkin and ginger) but for sweetness — in case the pumpkin turns out to be not sweet enough. If the pumpkin is fine, you can use half the amount of sweet potato or omit it altogether.

Ingredients

Pumpkin - 17.6 oz
Sweet Potato - 1 piece
Grated Ginger Root - ½ pieces
Garlic - 7 cloves
Carrot - 2 pieces
Cilantro - 1 bunch
Spanish onions - 1 head
Coriander essential oil - 1 tablespoon
Butter - 2.5 oz
Olive Oil - 1 tablespoon
Worcestershire Sauce - ½ spoons
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Remove the seeds and surrounding flesh from a quarter — or about that much — of a large pumpkin, and peel it. Peel the sweet potato as well. Both the pumpkin and the sweet potato have a white layer just beneath the skin that should also be removed, otherwise the soup will taste bitter. Cut the pumpkin and sweet potato into large pieces.

Step 2

Wash the cilantro and separate the leaves from the stems and roots. Rinse and dry about ten roots thoroughly. Peel the ginger, garlic, onion, and carrot. Finely chop the ginger, garlic, cilantro stems, and roots; chop the onion coarsely; and slice the carrot into thick rounds resembling tree stumps.

Step 3

Transfer the pumpkin, sweet potato, carrot, ginger, garlic, cilantro, and onion to a large baking dish. Add coriander, Worcestershire sauce, butter, and olive oil. Season with salt and pepper. Mix everything thoroughly by hand and place in an oven preheated to 356°F for about twenty-five minutes. To prevent the pumpkin from burning, you can add a little water halfway through the cooking process.

Step 4

When the pumpkin is covered with a light crust, remove the dish from the oven and carefully transfer the vegetables to a large pot. Add enough water to cover the vegetables (you can pour the water into the dish first to collect any remaining flavors). Bring the contents of the pot to a boil and let it simmer for another three to four minutes, checking the pumpkin's condition: it should soften.

Step 5

Blend the mixture in a blender, being careful not to overdo it and turn the soup into a completely smooth consistency: you should still be able to feel pieces of pumpkin, ginger, garlic, and other ingredients. Season with salt and pepper. If the soup is too thin, you can place it on the heat to reduce excess liquid. Pour the soup into bowls, serve hot, and garnish with cilantro leaves.