Pumpkin soup with ginger. Classic recipe for pumpkin puree soup with cream: preparation method and tips. Pumpkin soup with ginger - wine, pumpkin and ginger

Heat sunflower oil in a saucepan and add coarsely chopped onion and garlic, fry a little until fragrant.

Chop the pumpkin coarsely, randomly. Place in a saucepan and stir in the onion and garlic.

After a couple of minutes, pour water over the pumpkin so that it is slightly uncovered. During the cooking process, the pumpkin will give juice and there will be enough liquid. Add salt to the pan.

Cut off the desired amount of chili pepper and peel the ginger root.

Cut the pepper into pieces and add to the soup. Also add ground cinnamon. Cook the pumpkin until soft.

When the pumpkin becomes soft, add grated ginger root, simmer for a couple more minutes, remove from heat and let steep for 10-15 minutes.

Puree the soup using an immersion blender. Taste for salt and add any missing spices if necessary.

Pour healthy and tasty pumpkin and ginger puree soup into bowls and serve immediately. The soup turns out to be lean, but for myself I add sour cream and pumpkin seeds.

Bright and healthy creamy pumpkin soup is a hearty and at the same time dietary dish, suitable for breakfast and lunch, on a children's menu and for the holiday table. Ready-made pumpkin soup can be seasoned with ginger, cloves, paprika, curry, garlic, it can be prepared as a starter and for dessert, add meat, fish, cook with vegetables, serve with milk and cheese, with meatballs, croutons and herbs.

Since pumpkin broth contains fat-soluble components, it is necessary to improve their absorption by the body. For this pumpkin dish, dilute it with milk, cream or add ghee. The classic version is pumpkin puree soup with cream.

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Description

With ginger and cream

• 0.5 kg pumpkin;
• 500 g of water;
• 1 onion;
• 15 g fresh garlic;
• 2 teaspoons of grated root or 1 teaspoon of dried ginger;
• 100 g cream;
• sun-dried tomatoes – 80 g;
• a pinch of chili.

Cooking sequence

1. Finely chop the garlic and onion, throw the vegetables into the frying pan to simmer in oil.
2. Cut the pumpkin into medium-sized cubes and add water. Cook for 5 minutes, add salt, and another 15 minutes over low heat.
3. Add the prepared onion-garlic mixture, ginger to the pan with the pumpkin and cook on the stove for 20 minutes.
4. Fill with cream, season with chili and beat with a blender until the most delicate consistency is formed and there are no lumps/pieces at all.
5. Garnish the puree soup with sun-dried tomatoes, pumpkin seeds or nuts.

ATTENTION. You can use dried or fresh ginger for soup. Wash the ginger root, peel and grate it on a carrot grater, add to the soup at the rate of 1 teaspoon for 2 servings.

You can prepare puree soups with a variety of products with the addition of cream; recipes are described in detail on.

Watch a useful video of making puree soup with ginger and cream:

Prepare according to the classic recipe with carrots and onions, but without adding cream.

• Suitable for dairy-free diet.
• Pumpkin puree soup without cream can be cooked in chicken broth.
• We suggest replacing the cream with processed cheese, which is thrown into the soup before immersing the blender and whipped together with vegetables.

Serve pumpkin soup puree without cream with herbs - mint, green onions, you can sprinkle with lime or lemon juice.

As an option, you can prepare this puree soup without frying: boil all the vegetables in a saucepan with water for about 30 minutes, add milk or cream and beat with a blender.

Serve with croutons, you can grate a little hard cheese into the dish, cut the feta into pieces, sprinkle with chopped dill and parsley. Nutmeg, curry and a little chili in the puree will be appreciated by lovers of spicy sensations. Find a recipe for diet puree soup

step by step recipe with photos

An original dish for lunch is pumpkin puree soup with ginger. The taste of ginger is quite strong, so do not overdo it, add just a little. This soup is truly warming, so you can cook it in winter and always eat it hot - then the warming effect will increase several times. In addition to the main ingredients, you can add potatoes, onions, carrots and even a piece of chicken fillet - the soup will be more satisfying.

Ingredients

• 150 g pumpkin
• 1 carrot
• 1 onion
• 1.5 tbsp. l. ginger root
• 15 g butter
• 600 ml water
• 1/5 tsp. dried thyme
• 1/2 tsp. salt
• 2 pinches of ground paprika
• 2 pinches ground black pepper (before serving)

Preparation

1. Peel, wash and cut medium-sized carrots into small pieces. Peel the ginger root and cut into small pieces, you can grate it on a fine grater.

2. Peel the pumpkin and cut into small pieces. You can also use frozen pumpkin - in pieces or, for example, in the form of puree. Peel the onion and chop finely.

3. Melt a piece of butter in a frying pan. Fry the prepared products over low heat for 5–7 minutes, stirring.

4. Add water to the pan and add salt, dried herbs, and spices. Or you can transfer the vegetables to a saucepan and add spices and herbs there. Cook over low heat after the water has boiled for 20-25 minutes until the vegetables are soft.

5. Now you can let the soup cool a little, taste for salt, spices and, if necessary, add what is missing.

I often cook this soup, slightly changing its composition. Sometimes I add cream, sometimes nuts. This is the first time I’ve made pumpkin soup with ginger, and I can say that it didn’t disappoint us, quite the opposite. The soup turned out bright, with a rich taste. After processing, ginger softens and gives the soup a special flavor. I advise you to cook!

To prepare puree soup from pumpkin with ginger, please prepare the products according to the list.

Peel the ginger, garlic and celery and cut into small cubes. Cut the onion into quarter rings.

Cut the carrots into half rings.

We will cook the soup in a large frying pan. Sauté ginger, garlic, celery and onion in olive oil.

Cut the pumpkin into large pieces.

Add pumpkin and carrots to the sautéed vegetables. Add hot water 2 centimeters above the level of the vegetables. Bring to a boil, turn down the heat. Continue to simmer over low heat for 20 minutes.

We drain the broth, but do not pour it out. Using a blender, puree the vegetables into a homogeneous puree. Then combine the puree with the broth and add salt to taste.