in Soup Recipes

Pumpkin soup with sweet potatoes and ginger

updated

Spread the love

Ingredients for 4 servings:

  • 1 piece(s) ginger, walnut-sized
  • 2 small onions
  • 30 g butter
  • 200 g sweet potatoes
  • 400 g pumpkin flesh
  • 350 g water
  • 1 tsp curry powder
  • 1 tsp vegetable broth
  • 200 g cream
  • 1 tsp salt
  • 1 pinch(s) of pepper
  • Pumpkin seed oil
  • Pumpkin seeds, possibly roasted
  • sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel the ginger and onions and slice them into thin strips. Briefly sauté them in a pan with the butter. Cut the sweet potato and pumpkin into small pieces (you don’t need to peel the Hokkaido pumpkin!). Add them to the pan with the water and simmer for about 20 minutes, until the vegetables are tender. Add the spices and cream, and blend all ingredients until smooth. If you like, serve with pumpkin seed oil, pumpkin seeds, and a dollop of sour cream.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sous Vide Nile Perch with Butternut Squash and Tagliatelle

Quick tomato and sauerkraut pan