in Soup Recipes

Pumpkin and ginger soup

updated

Spread the love

Ingredients for 4 servings:

  • 1 small pumpkin(s) (Hokkaido)
  • 2 m.-sized carrot(s)
  • 3 m.-sized potatoes
  • 1 piece(s) leek, small piece
  • 1 piece(s) ginger (walnut-sized)
  • 3 tbsp mascarpone
  • 500 ml vegetable stock, possibly more

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with that certain something

Wash the pumpkin, halve, deseed, and dice. Peel the carrots and cut into coarse slices. Peel and dice the potatoes. Trim the leek and slice into rings. Peel and roughly chop the ginger. Place these ingredients in a saucepan, add the vegetable stock, and simmer until tender (about 15 minutes). Remove the soup from the heat, add the mascarpone, and blend thoroughly. Add more vegetable stock to achieve the desired consistency (we prefer a thicker consistency). Season to taste with granulated stock and/or salt.

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.

Chinese cabbage gratin

Mediterranean rice