in Soup Recipes

Pumpkin and ginger soup

updated

Spread the love

Ingredients for 4 servings:

  • 1 Hokkaido pumpkin(s)
  • 120 g carrot(s)
  • 100 g potatoes
  • 1 piece(s) of ginger, hazelnut or walnut-sized, depending on your taste
  • 1 large onion(s)
  • 1 garlic clove(s)
  • 2 tbsp oil
  • 1 liter vegetable broth
  • 1 tsp paprika powder
  • ½ tsp cayenne pepper
  • 1 tbsp curry powder
  • Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the pumpkin into small pieces, peel and dice the potatoes and carrots, peel and finely grate the ginger, and peel and chop the onion and garlic. Sauté the onion, garlic, and ginger in oil. Briefly sauté the pumpkin, potatoes, and carrots. Add the spices and vegetable stock and simmer the soup for about 30 minutes, stirring occasionally. Puree before serving and season again with the spices.

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.

Oven-baked pumpkin with spring onion dip

Fresh potato salad