Pumpkin and ginger soup
From heidileon 17 years ago
- 30 minutes to make
- Serves 4
Simple, easy going recipe, wonderful when is cold out there. I've cooked this several times and my friends just love it.
Ingredients
- 2 tablespoons olive oil shopping list
- 1 large white onion, chopped shopping list
- 1 deveined stalk celery, chopped shopping list
- 3 cloves garlic, whole shopping list
- 1 stalk ginger, peeled (about 40gr) shopping list
- 800 grs pumpkin, cubed shopping list
- 3 cups vegetable stock shopping list
- 1 cup milk shopping list
- 3 really big tablespoons honey shopping list
- 1/2 cup cream shopping list
- 1/4 teaspoon herbes de provence shopping list
- sea salt and fresh black pepper shopping list
- Garnish: fresh crem, olive oil and paprika shopping list
How to make it
- Heat oil over medium temperature, add onions and celery. Saute until onions are translucent
- Add garlic, ginger and pumpkin, saute just for 2 minutes.
- Add the vegetable stock, and milk. If you don't want to use milk, you can substitute it for vegg stock as well. Lower down the heat .Let simmer for 20 minutes, or until the pumpkin is cooked.
- Add the milk, honey and the seasonings.
- Puree in blender or food processor.
- Season to taste (if needed)
- Serve with a dollop of cream, drizzle some good quality olive oil, sprinkle some paprika and enjoy it!
People Who Like This Dish 3
- trigger MA
- samtaro82 Berlin, DE
- maiko Melbourne, AU
- heidileon Shanghai, MX
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" It was excellent "