Ingredients
500 g cleaned and peeled pumpkin
1 onion
1-2 potatoes
1 carrot
1 piece of celery (head)
1/2 tsp grated fresh ginger
2 cloves garlic
2 tbsp olive oil
black pepper, salt
grated nutmeg on top of the knife
cooking cream
Photo added on
Photo author
tillia
Method
Carrot and celery grated. Smothered in olive oil with 1 tbsp water for 2-3 minutes. Add chopped onion and ginger, which also stew briefly. Finally, add crushed garlic, stir, add in pieces pumpkin and potatoes. Pour 3 cups of warm water. Salt. Boil until vegetables soften. The mixture was passaged. Add hot water to the required density, a little cream, nutmeg, salt and pepper. Boiling for a few minutes. Serve with croutons and cream.
Containers:
Difficulty
Easy
Tested
6 users
Comments
rule rather similar recipe, but do not put ginger and celery, and all other vegetables and blend right boiled, I added a lump of butter and slowed with milk. It was very tasty and filling soup. I had not eaten creamy pumpkin soup, but I loved it. Carrots and pumpkin taste is slightly sweet and very nice. Tomorrow will buy a pumpkin and will be repeated, but this time will take the idea of Ina and put celery and will become even more fragrant.
Milenka, I was very aloof to creamy pumpkin soup! :) Until I tried! I am sorry now that I did not dare and prepared in advance :) there are many options and are still interesting and delicious. Initially, I thought like you all to boil, but then I decided to gently fry the vegetables part to reinforce the fragrance. Until there is more pumpkins will try other options :)
I did it with celery, very well received.
Milencha, I'm glad that you liked the taste!
It was a very tasty soup goes to favorites. I put ginger, but I was too spicy so next time without. :)
Natalie, thank you that you have tested the soup! Ginger is really spicy. Soup can without it, but I decided to eksperimetniram and I liked. You know - a matter of taste:) So next time make it as you have your delicious :)
I apologize - experiment :)
Ginger is very useful, I put on 2chashi green tea 2 large flakes parcheta- fresh ginger and it is not spicy, than1 / 2 hours. L. To become a spicy soup?
flowers, you know that our tastes are not the same as :) I recently discovered for myself ginger spiciness got used to it and use it often. At dessert I have not used it, just invite :)
I use it in cakes and a bottle of water and put 2-3 slices so drinking water per day. Well its assessed pumpkin with ginger combine well, but we are all different tastes.
Stunning happened! At the last moment I saw that I had no garlic, but next time will necessarily put. My husband said that is no longer eaten anything so delicious :)Thanks for the recipe!
Kalina, I'm glad you tried the recipe and were happy with it! :)
I make it in very often. Many people are booked at the thought of pumpkin soup - does not sound very appetizing. Usually change their minds after tasting it. I put cumin and cayenne pepper, garlic and ginger miss.
Nona, I had booked until I made it and tried. :) Now, when there are pumpkin, always ready. Something may be amended from spices, but the base remains. Thanks to supplement with spices that you use, and the Picture!
for the first time and do try this soup and am impressed by the incredible taste! Ina, thanks for the great and always successful recipes! :)
MarSi, very glad that you liked the taste of this soup! Your photos are amazing! Sunny and inviting to try! :)
tried and amazing!
Short and clear! :) Ina, thank you!