Pumpkin is a bright orange autumn vegetable that gives many chefs a huge scope for imagination. This is how pumpkin soup with ginger appeared once - wonderful in its own way. taste a dish with seemingly incompatible ingredients. It is very aromatic, has the delicate sweetness of ripe pumpkin and a piquant ginger note. Let's try to cook?

Preparing the main ingredients

Pumpkin

So, in order to quickly and easily cope with a pumpkin, you need to use the following tools: a knife, a tablespoon and a vegetable peeler. Cut the vegetable into two parts with a sharp knife and carefully select all the seeds from each half using a tablespoon.

Now you can cut the halves into smaller segments, preferably into month-shaped lobes. If the pumpkin you have chosen is of an old crop, then, for sure, its rind will be very dense. And to clean it, again you need to use a sharp knife. Have fresh vegetable this season, the peel is more pliable and it is quite possible to cut it off with a regular vegetable peeler.

On a note! The coarse rind is usually found on large, round specimens, and in some varieties, such as the pear squash, the rind is relatively soft!

Ginger

As for ginger, the main problem is usually its quality cleaning. After all, it is very important to make sure that the dish does not contain its thin skin. The tools that will be needed in this case are a tablespoon and a small sharp knife.

So, we take ginger and peel off the thin skin from it with the edge of a tablespoon, moving towards ourselves. First, we process the short parts - the lateral processes, and only after that we scrape off the peel from its main part. In order to get to all inaccessible areas, it is necessary to cut off the parts that have already been cleaned, and continue cleaning the remaining areas.

Ginger is also ready!

Classic recipe

This recipe for pumpkin soup with ginger can be called basic, as it includes a minimum of ingredients. For five servings we need:

• pumpkin - 700 g;
• carrots - 220 g;
• garlic - 3 cloves;
• ginger root - 4-5 cm;
• cream 10-20% - 200 ml;
• salt.

Let's move on to cooking. Chop the pumpkin in arbitrary pieces, chop the onion, cut the carrots into thin slices. Transfer the prepared vegetables to a preheated pan and fry in olive oil for 10 minutes.

Pour a liter of water into a saucepan and bring it to a boil. Place the ginger, peeled and cut into thin slices, and add the fried vegetables. Cook everything over low heat until the ingredients are softened.

On a note! If you do not like spicy dishes, then you can put a little less ginger!

When all the vegetables have reached the required degree of cooking, we puree our soup with a hand blender. If you use a food processor for this purpose, then do not forget that some bowls are not designed for too hot liquids - the temperature of the soup in this case should be no more than 80 °.

All that remains is to add the cream and add the salt to the soup to taste.

Spicy soup with spices

For a pumpkin puree soup with ginger and spices you will need:

• pumpkin - half a kilo;
• sweet potato - 1 root vegetable;
• ginger - 3-4 cm;
• carrots - 2 medium root vegetables;
• onion - 1 head;
• garlic - 6 cloves;
• fresh cilantro - a small bunch;
• coriander - 1 teaspoon of seeds;
• olive oil - 15-20 ml;
• butter - 60 g;
• Worcestershire sauce - half a teaspoon
• salt pepper.

Let's get started. First, clean the pumpkin and babat, cut them in large pieces.

Important! The sweet potato, like the pumpkin, has a white layer under the main skin, which must also be cut off. Moreover, you should certainly remove the entire whitish part, since otherwise the soup will taste bitter!

Rinse the cilantro under running water. Thoroughly shake off excess water and separate the leaves and roots. Lay out about a dozen roots and clean stems on a paper towel so that they dry completely.

Free the ginger from the peel, remove the peel from the cloves of garlic, peel the onion and carrot root. Finely chop the stems and roots of cilantro, garlic cloves and ginger root. Chop the onion into large pieces, cut the carrots into thick stumps.

We put absolutely all prepared vegetables and pieces of greens on a baking sheet or place them in a large baking dish. Put the coriander seeds on top, lay out the cubes of butter, sprinkle everything with Worcestershire sauce and olive oil. Salt and pepper. Mix the food thoroughly with a spoon or just with your hands and send it to bake for about 20 minutes.

Important! The temperature in the oven should be low - about 180 °, so that the vegetables cook evenly and do not burn!

As soon as you notice that the pumpkin is covered with a light crust, take out a baking sheet and transfer all the ingredients to a saucepan or into a large saucepan. Pour in water - it should cover all the vegetables. In this case, it is advisable to first pour the water into the baking sheet on which the products were baked, so it "collects" all the remaining flavors and small pieces.

We turn on medium heat and bring our future soup to a boil. Cook for about 4 minutes, then grind everything in a blender. We bring the dish to taste with salt, sprinkle with pepper and pour into plates.

On a note! The sweet potato in this recipe is used exclusively to sweeten the soup. If the pumpkin you have chosen is sweet enough, then you can put much less sweet potato or not take it at all!

Shrimp cream soup

Creamy pumpkin soup with ginger and shrimp includes the following set of products:

• pumpkin - 650-700 g;
• ginger root - 2-3 cm;
• onion- 2 heads;
• carrots - 1 small root;
• potatoes - 2 small roots;
• cream - 100 ml;
• butter - 40 g;
• shrimps;
• salt pepper.

On a note! It is not necessary to use cream in this recipe, but if you want a soft, velvety texture, then adding it is still worth it!

We set a pot of water on the fire and let it boil. Peel and chop randomly pumpkin, potatoes, chop the onion, peel and cut the carrot root into slices. Fry onions on butter until golden brown, sprinkle the carrots and pumpkin with vegetable oil and bake in the oven for 15 minutes.

We send potatoes, pumpkin, carrots, onions to boiling water along with the oil on which it was fried. Peel and cut the ginger into thin slices and add to the saucepan as well.

We cook everything for about 20 minutes. We check the vegetables for readiness and purée with a blender, and we interrupt the ingredients for a long time so that they turn not just into mashed potatoes, but into a homogeneous shiny creamy mass.

In the end, salt and pepper the soup, add a little cream and a piece of butter if desired. Once again, heat everything up (practically bring it to a boil) and pour it into plates. Put 3-4 shrimps fried in butter in each plate.

In fact, completely different ingredients can be added to ginger pumpkin soup. This dish sounds great with cheese, it is often put in it rye croutons, add chickpeas, bulgur, etc. Cook, experiment! Bon appetit and be healthy!

All materials on the site are presented solely for informational purposes. Before using any means, a consultation with a doctor is MANDATORY!

Chief Editor

Description

Thick and delicate, like light orange velvet; pleasantly warming when you come hungry on a frosty day ... That's what it is, pumpkin puree soup with ginger!

This wonderful soup has a truly amazing taste: delicate, but at the same time rich - against the background of a velvety vegetable puree subtle hints of spice are felt, giving the dish originality. You and I have already prepared a pumpkin puree soup - there, cream played the role of a special component, which makes the soup silky with a delicate creamy hue and taste. And in today's recipe secret ingredient- ginger! Moreover, in two forms: fresh root and dried ground. A little spice is almost not felt, but it enhances the very warming effect of the soup, which is very cool in the cool season! Both tasty and healthy!

This recipe for the most delicious pumpkin-ginger soup was found by me on the Cook's website called "French Pumpkin Puree Soup." Many thanks to the author of the recipe - Nina the super-grandmother!

Yes, the French know a lot about cooking, in particular - in mouth-watering and hearty first courses - very simple in composition and execution with their exquisite taste! Remember the same Onion soup with croutons. One basic ingredient is onion, and it's delicious! By the way, I recommend trying onion soup - also great dish for the winter season. But first, all the wives, let's cook pumpkin with ginger! I tweaked the original a little, adding my favorite spices and a delicious pumpkin broth to keep it from spilling out.

The proportions can be slightly varied - a little more pumpkin, less potatoes, more milk - less broth, or vice versa. My pumpkin was sweet, nutmeg, it was especially delicious with it. But with yellow varieties, soup will also work.

Ingredients:

• 330 g peeled pumpkin;
• 2 medium potatoes (about 230-250g);
• 1 small or half medium onion;
• 1-1.5 tablespoon vegetable oil;
• Salt - to taste, 1 / 3- ½ teaspoon;
• Ground black pepper - a pinch;
• Turmeric - 1/6 teaspoon
• Ground dried ginger - 1/6 teaspoon;
• Fresh ginger root - ¼-1/2 teaspoon;
• Milk - 70-100 ml;
• Boiling water - about 0.5 liters or a little more.

For filing:

• greens (for example, green onions or parsley);
• White bread croutons.

Instructions:

Peel and rinse the vegetables. Finely chop the onion and, while stirring, fry until light transparency and golden color in a deep thick-walled saucepan, where sunflower oil is already warmed up on the bottom.

Simultaneously we boil water for pouring vegetables.

At the same time, we will cut the potatoes and pumpkin into small (1.5x1.5 cm) cubes.

Pour the potato-pumpkin mixture to the fried onions, mix.

And fill with boiling water so that it covers vegetable mix.

Salt, cover and simmer over low heat until the pumpkin and potatoes are soft (try with the tip of a knife). In these 15 minutes, you can prepare croutons: chop White bread cubes and dry on a baking sheet in the oven at 180C.

Pepper to taste, add spices. I sprinkled in some ground black pepper, a pinch of sun-yellow turmeric (saffron) and spicy dried ginger.

Then pour the broth into a saucepan, and puree the pumpkin and potatoes in a blender. If there is no blender, you can use a crush for mashed potatoes, but still the blender will give a more delicate and homogeneous structure.

We spread the tender pumpkin puree back into the saucepan, pour in the required amount of warmed milk and broth, stirring and bringing the soup to the desired consistency.

Bright and healthy pumpkin cream soup - filling and at the same time diet dish, suitable for breakfast and lunch, in children's menu and for the festive table. Ready pumpkin soup can be seasoned with ginger, cloves, paprika, curry, garlic, it can be prepared for the first and for dessert, add meat, fish to it, cook with vegetables, serve with milk and cheese, with meatballs, croutons and herbs.

Since pumpkin broth contains fat-soluble components, it is necessary to improve their absorption by the body. For this, pumpkin dishes are diluted with milk, cream, or ghee is added. The classic version is pumpkin puree soup with cream.

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Description

With ginger and cream

• 0.5 kg pumpkin;
• 500 grams of water;
• 1 onion;
• 15 g fresh garlic;
• 2 teaspoons of grated root or 1 teaspoon of dried ginger;
• 100 gr cream;
• sun-dried tomatoes - 80 gr;
• a pinch of chili.

Cooking sequence

1. Finely chop the garlic and onion, put the vegetables in a skillet to simmer in oil.
2. Cut the pumpkin into medium-sized cubes and fill with water. Cook for 5 minutes, salt, and another 15 minutes over low heat.
3. Add the ready-made onion-garlic mixture, ginger to the pot with pumpkin and cook on the stove for 20 minutes.
4. Season with cream, season with chili and beat with a blender until the most delicate consistency and the complete absence of lumps / pieces.
5. Decorating the puree soup sun-dried tomatoes, pumpkin seeds or nuts.

ATTENTION. Ginger for soup can be taken dry and fresh. Wash the ginger root, peel and rub on a "carrot" grater, add to the soup at the rate of 1 teaspoon - for 2 servings.

You can make mashed soups with a variety of products with the addition of cream, recipes are described in detail for.

Watch a useful video of making mashed potatoes with ginger and cream:

Prepare for classic recipe with carrots and onions, but without adding cream.

• Suitable for a dairy-free diet.
• Pumpkin soup- mashed potatoes without cream can be cooked in chicken broth.
• We suggest replacing the cream with processed cheese, which is thrown into the soup before dipping the blender and whipped along with the vegetables.

Serve puree pumpkin soup without cream with herbs - mint, green onions, you can sprinkle with lime or lemon juice.

Alternatively, you can make such a puree soup without frying: boil all vegetables in a saucepan with water for about 30 minutes, add milk or cream and beat with a blender.

Serve with croutons, you can grate a little into the dish hard cheese, cut into feta pieces, sprinkle with chopped dill, parsley. Thrill-seekers will appreciate the nutmeg, curry and some mashed chili. Recipe diet soup you will find mashed potatoes

In cold winters and chilly rainy autumn, pumpkin and ginger puree soup is especially tasty and healthy. It contains all the most necessary things: a bright pumpkin and juicy carrots, tart ginger and hot peppers, allspice garlic and invigorating lemon scent. Spices and lemon are added to the soup for a reason - they create a taste contrast to sweetish vegetables, enhance the aroma, invigorate and warm. In general, the taste of pumpkin puree soup is very balanced, and the soup itself is thick and home-like.

Often, for a more delicate taste, pumpkin puree soup is added coconut milk or cream, but they are not needed in this recipe. The soup is already good in every way. Vegetables and chicken bouillon perfectly saturate, and ginger, together with garlic, pepper and lemon, perfectly whet the appetite and warm, at the same time strengthening the immune system and giving vitamin nutrition to a weakened body. In addition, you can cook pumpkin soup with lean ginger, replacing the chicken broth with vegetable broth or water - the taste from this substitution will not lose at all.

Pumpkin puree soup recipe with photo

• Chicken broth (vegetable, water) - 4 glasses;
• pumpkin - 500 g;
• carrots - 200 g;
• onion - 1 pc;
• garlic - 2-3 cloves;
• ginger - root 4-5 cm;
• hot pepper - 1 pod (or 1 small chili);
• lemon juice- 1-2 tbsp. l. (taste);
• ground black pepper - 0.5 tsp;
• salt to taste;
• sunflower oil - 2 tbsp. l;
• any greens.

How to make pumpkin puree soup recipe step by step

There are two ways to prepare pumpkin for soup. First: cut into slices, put on a baking sheet covered with foil (in a baking dish), bake in the oven until soft. You can use the second if you do not want to preheat the oven. Cut the pumpkin into 3x3 cm cubes or thin slices, pour into a pan with heated oil, add 3-4 tbsp. l. water and simmer, covering with a lid until soft.

Simultaneously with the pumpkin, prepare the rest of the vegetables for the soup. Finely chop the onion, peel the ginger and garlic. Cut the carrots into slices.

Heat two tablespoons of oil. Put the onion, chopped garlic into slices, simmer until the onion is translucent. Add carrots, simmer for another five minutes.

Transfer vegetable stew in a saucepan, add baked or stewed pumpkin... Season with ground black pepper.

Pour water, chicken broth or vegetable broth 2-3 cm above the vegetables. Bring the soup to a boil, simmer on very low heat for 15 minutes until the vegetables are well softened. The pumpkin and ginger puree soup may seem very thick, but you don't need to add liquid. When chopped, the vegetables will give off the juice and liquid that they absorbed during cooking, the soup will be moderately thick.

Turn off the heat, leave the soup for a few minutes to cool slightly. Grate the peeled ginger root on a fine grater. Add to hot soup along with finely chopped paprika.

Now it's time to use the blender. You can grind the soup in a saucepan, and if the volume does not allow, then transfer the vegetables to a blender glass and turn into mashed potatoes. Dilute with broth, add lemon juice to taste, salt. Warm up over low heat, but do not boil, turn off immediately.

Stir pumpkin soup and leave covered for a few minutes.

Serve hot, garnished with slices of sweet pepper or tomato, herbs and spiced with a pinch of ground pepper. Thick homemade sour cream will help to muffle the spiciness and make the pumpkin soup with ginger more nutritious.

With the arrival of autumn, all market stalls are simply full of an orange queen - a pumpkin. It would seem that this bulky vegetable can only be used in fairy tales about Cinderella, but no. The use of the pumpkin has gone far beyond the bounds of the tale. What they just didn’t come up with with pumpkin, from pancakes to pumpkin pies.

Pumpkin soup with ginger is a different story. Surely, few people know that pumpkin contains 5 times more carotene than carrots. Multivitamins are very a large number of... This vegetable is good for the skin, heart and vascular system, reduces depression and much more. One has only to think about pumpkin soup and you immediately imagine a fragrant plate of steaming orange puree. And the mood immediately rises.

Given our busy lives. We are always in a hurry somewhere and there is absolutely no time left for preparation. Here is pumpkin soup with ginger, very useful. It prepares very quickly. The pumpkin is boiled for 30-40 minutes. And you can use any broth, most often vegetable or chicken. There is a lot of variety of pumpkin cream soup recipes. But each contains spicy ginger and, of course, a storehouse of vitamins - pumpkin.

To choose the right pumpkin, you should adhere to these rules: the tail must be dry; weight no more than 5 kg; the peel is dense and without spots; the pulp is not dry.

How to Make Ginger Pumpkin Soup - 15 Varieties

The most common additional ingredient is cream. It gives a creamy flavor, adds fatness and, of course, satiety to the pumpkin dish. Ginger is also irreplaceable here. After all, its properties are not inferior to immuno-strengthening drugs.

Ingredients:

• Pumpkin 2 kg
• Carrots 600 g
• Bulb onions 3 pcs.
• Cream 30% 200 ml
• Ginger 40 g
• Garlic 6 cloves

Preparation:

Peel all vegetables: carrots, pumpkin and onions, then cut them into random pieces. Cut the garlic in half.

We heat up a five-liter saucepan. Add sunflower oil, pour out all the vegetables. Fry over medium heat, covered for 10 minutes.

Cut the peeled ginger into small rings and add to the saucepan. Fill in 2.5 liters of water. After boiling, cook for 20 minutes.

At the end of the time, beat thoroughly with a blender and add cream.

To feel for yourself beneficial features pumpkin, you can't help but taste the pumpkin soup with the addition of ginger. This is a classic of the culinary genre. Processed cheese here it plays the role of a creamy component, the taste of which will not leave indifferent any of the household members.

Ingredients:

• Pumpkin 1 kg
• Ginger 1 pc.
• Carrots 1 pc.
• Bulb onion 1 pc.
• Processed cheese 2 pcs.
• Chicken broth 1 l

Preparation:

In a preheated frying pan, sauté the onions and carrots. We peel the pumpkin and the mode is large. We heat the pre-cooked chicken broth.

Add pumpkin and broth to the frying and simmer until the ingredients are cooked. Use a blender to puree vegetables.

Add the curds and stirring constantly, dissolve them. If the porridge has become thick, dilute with broth.

Pumpkin soup with ginger - bacon, pumpkin and ginger

This perfect creamy-spicy flavor and smooth texture of the soup will make pumpkin one of your favorite vegetables. Ginger, thyme and cinnamon will help to achieve a spicy taste.

Ingredients:

• Bacon 200 g
• Pumpkin 600 g
• Carrots 1 pc.
• Bulb onion 1 pc.
• Chicken broth 2 l
• Ginger 1 pc.
• Garlic 2 cloves
• Hard cheese 50 g

Preparation:

Peel all the vegetables you need and cut into large cubes.

Put the pumpkin and ginger in the pre-cooked chicken broth, which we preheat to a boil, salt and pepper.

From carrots, onions and garlic we make frying on sunflower oil.

After the pumpkin is ready, add the vegetable fry and use a hand blender to puree it to a consistency.

The essence of the cream soup is to have a medium consistency. Therefore, it is imperative to drain the excess liquid. This is done through a sieve.

Then seasonings: thyme, cinnamon and black pepper. Add milk to the resulting puree and bring to a boil.

When served in soup, lays down green onions, grated cheese and small pieces of fried bacon.

In many pumpkin soup recipes, the smoked ribs recipe reserves the lead. Many of us want to pamper ourselves with smoked food. If it concerns soup, then it is simply not tastier to find.

Ingredients:

• Pumpkin 1 kg
• Ginger 1 pc.
• Bulb onion 1 pc.
• Carrots 1 pc.
• Smoked pork ribs 500 g
• Garlic 4 cloves

Preparation:

Boil pork ribs in salted water, Bay leaf and peppercorns. We prepare vegetables. Peel and cut into large cubes.

Saute onions, carrots and garlic in olive oil. Add grated ginger and pumpkin to vegetables, fill with broth.

When ready, beat with an immersion blender. We disassemble the ribs, the meat is not in large pieces, add when serving.

Pumpkin soup with ginger - celery, pumpkin and ginger

Lovely, with delicate texture pumpkin puree soup cooked in vegetable broth is an easily digestible first course that will ideally complement the diet diet food and enrich the body with essential vitamins.

Ingredients:

• Pumpkin 500 g
• Celery stalks 2 pcs.
• Bulb onion 1 pc.
• Fresh cilantro 1 bunch
• Garlic 1 clove
• Hard cheese 100 g
• Cream 35% 200 ml
• Orange ½ pc.
• Lemon 1 pc.

Preparation:

Cut the celery into large pieces. We peel vegetables: garlic, onions and carrots. Use a half onion. Chop coarsely.

Cooking vegetable broth: put vegetables in a saucepan, add cilantro. Bring to a boil, filter. Coarsely chop the remaining onion.

Remove the peel from the pumpkin and chop the same coarsely. Fry the onion and pumpkin in butter and olive oil, without bringing them to golden brown, stirring constantly.

Pour with vegetable broth, adding orange and lemon zest, and ½ lemon juice.

Beat the finished pumpkin in a blender, gradually adding broth (the consistency of the soup depends on the amount of broth).

Add cream, grated cheese and cilantro before serving.

Pumpkin soup with ginger - peas, pumpkin and ginger

Pumpkin soup with peas and ginger is rich in protein. Therefore, in order not to have a heavy effect on the stomach, it is necessary to add celery here.

It will help assimilate protein foods.

Peas must be soaked overnight. If you haven't, then pour warm water over the peas for 1 hour and add a teaspoon of baking soda.

Ingredients:

• Peas 200 g
• Pumpkin 600 g
• Ginger 1 pc.
• Carrots 1 pc.
• Bulb onion 1 pc.
• Chicken broth 1 l
• Celery 3 pcs.

Preparation:

Rinse the pre-soaked peas well and set to cook in chicken broth.

When done (30-40 minutes), filter the broth, put the peas on a separate dish. Saute vegetables: onions, carrots, garlic and celery.

Put the prepared pumpkin, ginger and ready-made peas in a roast and pour the broth. Simmer until tender. After using a blender, make mashed potatoes.

For creamy taste milk or cream can be used. These ingredients are added after the vegetables are puréed.

Hot pumpkin soup has medicinal properties. It not only warms up on a cool autumn day, but also restores the body after an infection. This soup is best served with garlic croutons.

Ingredients:

• Pumpkin 1 kg
• Carrots 1 pc.
• Bulb onion 1 pc.
• Ginger 1 pc.
• Garlic 2 cloves
• Hot red pepper 1/3 pcs.
• Rosemary 1 sprig
• Chicken broth 1 l
• Cream 10% 100 ml
• Baton 3 pieces

Preparation:

We peel all vegetables: pumpkin, carrots, garlic, red peppers and onions. First, fry everything without pumpkin.

After the frying is ready, add the pumpkin, ginger and rosemary, pour in the pre-cooked chicken broth and simmer for 30 minutes.

When ready, turn everything into puree with a blender and add cream. Season with salt and pepper if necessary.

Serve with garlic croutons. To do this, the mode is in strips of loaf and fry them on both sides in sunflower oil.

We spread it on a napkin to remove excess fat.

For those who don't like onions. There is a classic version of pumpkin soup with ginger, where leeks are used instead of onions. It has a less pronounced onion taste, but its useful properties are not inferior to onion.

Ingredients:

• Pumpkin 1 kg
• Leek 1 pc.
• Ginger 1 pc.
• Carrots 1 pc.
• Potatoes 1 pc.
• Vegetable broth 1 l

Preparation:

Saute carrots and leeks in sunflower oil. Add chopped pumpkin, potatoes and grated ginger, fill with broth and simmer for about 40 minutes, until vegetables are tender.

Beat with a blender. Serve with garlic croutons.

Usually pumpkin soup with ginger is prepared without adding potatoes, but this option is an exception. And it turns out very tasty and even nourishing than in classic version... Toasted pumpkin seeds will complement the taste of the first course.

Ingredients:

• Pumpkin 2 kg
• Potatoes 6 pcs.
• Carrots 1 pc.
• Garlic 2 cloves
• Ginger 1 pc.
• Bulb onions 2 pcs.
• Cream 35% 100 ml
• Pumpkin seeds 50 g
• Chicken broth 0.5 l

Preparation:

We clean all the vegetables used. Initially, we make garlic and onion frying in a saucepan.

When garlic is used in frying, it should not be golden brown or it will taste bitter in the dish.

Add pumpkin, ginger, carrots to the vegetables and fill half of the chicken broth. Cook until tender.

After cooking, if there is excess liquid, we decant it. Beat everything with a blender. Add the cream.

When serving, sprinkle with fried pumpkin seeds.

Pumpkin soup with ginger - ham, pumpkin and ginger

Pumpkin soup is a dish that keeps us warm during the cold season. Pumpkin season doesn't just fall in the fall. It can be frozen and the taste of cooked pumpkin soup will be no different from fresh.

Ingredients:

• Pumpkin 500 g
• Ginger 1 pc.
• Ham 200 g
• Bulb onion 1 pc.
• Cumin 1 tsp
• Carrots 1 pc.
• Garlic 4 cloves
• Chicken broth 1 l
• Flax seeds 20 g

Preparation:

Saute vegetables: carrots, onions, garlic and caraway seeds. Add the prepared pumpkin to the vegetables, after 10 minutes grated ginger.

Fill with chicken broth and leave to simmer for 20-30 minutes. Salt to taste if the broth was not salty. Beat with a blender.

If you don't have a hand blender, you can use a fine sieve and grind all the ingredients. When serving, add the ham.

Pre-fry the ham a little.

Pumpkin soup with ginger - cumin, pumpkin and ginger

Pumpkin soup is especially beneficial for its warming qualities. Coming from the street and eating a plate of spicy ginger soup, it immediately becomes warm both in the soul and in the stomach. With the arrival of autumn, the market is simply dotted with this vitamin beauty.

Ingredients:

• Pumpkin 2 kg
• Ginger 1 pc.
• Carrots 2 pcs.
• Bulb onions 2 pcs.
• Cumin 1.5 tsp
• Oregano 1 pinch
• Pear root 4 pcs.
• Garlic 6 cloves
• Chicken broth 1 l

Preparation:

We pre-clean the vegetables. Rub the carrots on a coarse grater, the onion mode in half rings. Press the garlic with a knife.

Fry everything in a pan with olive oil, add cumin and oregano. Put pumpkin, ginger in chicken broth and simmer until tender.

When ready, add frying and bring to a puree-like consistency using a blender. Salt and pepper to taste.

Pumpkin soup with ginger - wine, pumpkin and ginger

Pumpkin soup with wine is called bisque. This soup improves digestion, and its aromatic properties will make even your neighbors visit you.

Ingredients:

• Pumpkin 400 g
• Ginger 1 pc.
• Lemon juice 1 tablespoon
• Bulb onion 1 pc.
• Garlic 2 cloves
• Hot red pepper 1/3 pcs.
• White semi-dry wine 150 g
• Rosemary 1 sprig
• Chicken broth 400 ml
• Sour cream 20%

Preparation:

Saute finely chopped vegetables: onions, hot pepper and garlic. Add fresh or dry rosemary to this.

When the onion is soft, add the wine and simmer for 10 minutes. Then we throw in the pumpkin and add chicken broth as needed.

In about 20 minutes. When the pumpkin is soft, turn off the heat and beat with a blender. Serve with sour cream.

Pumpkin soup with ginger - parmesan, pumpkin and ginger

This pumpkin soup recipe fast food... It is suggested not to cook, as is usually done, but to stew the pumpkin. Parmesan will add richness and a pleasant creamy hue to the taste.

Ingredients:

• Pumpkin 500 g
• Carrots 1 pc.
• Bulb onion 1 pc.
• Cream 20% 100 ml
• Parmesan 50 g
• Vegetable broth 1 l

Preparation:

Peel all vegetables. Cut the carrots, pumpkin and onion into small pieces.

We place in a preheated pan in this order: first, pumpkin and carrots, then, after the vegetables have become soft, add the onions. Pour vegetable broth, simmer until tender.

To prepare a vegetable broth, you will need to dip in a saucepan of water: carrots, onions, bay leaves, peppercorns, parsley root and a bunch of any greens. Then we take out all the ingredients, filter the broth.

Whisk with a blender and add cream. Salt and pepper to taste. Sprinkle with grated Parmesan cheese when serving.

Pumpkin soup with ginger - veal, pumpkin and ginger

Kids love pumpkin soup with ginger and veal. Although it takes a little longer to cook, here it is important to bring beef or veal to the correct condition so that the meat melts in your mouth, and the rest of the cooking steps will not be difficult.

Ingredients:

• Veal 500 g
• Pumpkin 500 g
• Lemon 1 pc.
• Beef broth 1 l
• Ginger 1 pc.
• Butter 20 g
• Potatoes 1 pc.

Preparation:

Cut the veal into small cubes and fry in butter until golden brown.

Add pumpkin and potatoes to the meat, cut them arbitrarily, but in convenient pieces, because this is not a puree soup.

Fill in beef broth and add lemon juice, salt, pepper and grated ginger. Cook for about an hour to make the meat very tender.

Pumpkin soup with ginger - chicken, pumpkin and ginger

This pumpkin soup is useful in the fall when you need to boost your immune system. Thanks to the ingredients, the soup is very light and delicious.

Ingredients:

• Chicken drumstick 5 pcs.
• Pumpkin 500 g
• Bulb onion 1 pc.
• Ginger 1 pc.
• Nutmeg
• Butter 20 g

Preparation:

Cook the chicken drumstick in salted water until tender. We clean the pumpkin from the pulp and rind and cut into large cubes.

Onion mode in half rings and fry in butter in a saucepan with a thick bottom. Then add pumpkin, ginger and nutmeg on the tip of a knife.

Putting it out a little, add the broth. When done, beat all the ingredients with a blender.

Separate the meat from the bone and put each in a portioned plate, sprinkle with herbs.