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Pumpkin Ginger Cream Soup

Pumpkin Ginger Cream Soup step-by-step recipe | vegelicacy.com
"This is an aromatic, creamy and slightly savoury pumpkin soup. Bright orange color makes it a perfect treat for a gloomy and rainy autumn day. So simple, unusual and absolutely delicious! You'll love it!"

Ingredients Serves 4

  • 28 oz/800 g pumpkin
  • 3 (10 oz/300 g) carrots
  • 1.5 inch ginger root
  • 1 cup cream (15-20%)
  • 2 tbsp oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/3 tsp nutmeg

Method

  1. Remove the skin and seeds from the pumpkin, cut the pumpkin flesh into 1-inch cubes. Grate the carrot and ginger (without skin).

    Pumpkin Ginger Cream Soup
  2. Heat the oil in a large pot over medium heat, add the carrot and the gigner, stir-fry for 2 minutes.

    Pumpkin Ginger Cream Soup
  3. Add the pumpkin and cook for three additional minutes.

    Pumpkin Ginger Cream Soup
  4. Pour 2 cups of water (the water will not necessarily cover the pumpkin completely), bring to the boil, then reduce the heat, cover and simmer for 20 minutes, stirring occasionally.

    Pumpkin Ginger Cream Soup
  5. Add the cream, cook for 5 minutes.

    Pumpkin Ginger Cream Soup
  6. Turn off the heat, add salt, pepper and nutmeg. Puree with a hand blender until it's perfectly smooth.

    Pumpkin Ginger Cream Soup

Author: vegelicacy

Posted on: 21 August 2013

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Diet type: vegetarian
Category: first course
Difficulty: easy
You will also need: Blender

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