Cream of pumpkin soup with ginger
Time
Total preparation time: 30 min.
Here is a simple, cheap and especially leeeeeckere pumpkin cream soup.
preparation
- A Hokaido pumpkin. Thoroughly wash, cut in half, cut away stalks, scrape seeds with a spoon and then cut into cubes (about 2-3 cm). You do not have to peel the pumpkin - this is practical and secondly, the shell provides a nice orange color.
- Next 2-3 cloves of garlic, a walnut-sized piece of ginger (peel before) and dice an onion and sauté in a large pot (so that the pumpkin cubes fit in) with a little oil. Douse the whole thing with water and the pumpkin cubes on it. They should just be covered with water, then it's just right.
- For seasoning, you take bouillon cubes, chilli, salt, pepper and who has no fresh ginger, can take ginger powder.
- Simmer until the pumpkin is soft. Purée with the blender or in the blender, a cup of cream on it, possibly a little water, again control sharpness and from there on the plate.
The soup can also be prepared well in larger quantities, for example for a party.
Finally, you can garnish the plate with a dash of pumpkin oil, a dollop of cream or a few roasted pumpkin seeds.
Remains can be frozen well.
