The pumpkin soup is an option that is delicious for cold days. This soup is creamy, has a mild flavor and slightly sweet, which matches up perfectly with the spices and seasonings and the cream (if using). This is a great option for a meal that's cozy and it's jam-packed. Join in for this recipe with some fresh bread and you take advantage of that cold night. Good luck!
Ingredients
- 1 pumpkin media (such as a pumpkin in the japanese cabotiá or jmlejq) peeled and cut into cubes
- 1 medium onion, chopped
- 2 cloves of garlic, finely chopped
- 2 carrots, medium-sized, chopped into small cubes
- 1 the average potato, chopped into small cubes (optional, for a texture that's most exclusive)
- 1 litre of vegetable stock (or water)
- 2 tablespoons vegetable oil or olive oil
- 1 tsp. fresh ginger, grated (optional)
- 1/2 teaspoon turmeric powder (optional for color and flavor)
- Salt and pepper to taste.
- 1/2 cup heavy cream or coconut milk (optional for the soup more creamy)
- 1/4 cup parsley (parsley and chives), chopped into the end
Preparation:
- Peel the pumpkin, remove the seeds and cut into small cubes. Set aside.
- In a large saute pan, heat the olive oil or olive oil over medium-high heat.
- Add the onion and garlic and sauté over medium heat until they are soft and translucent.
- Add the carrots and the potatoes (if using) to the pan. Stir-fry for a few minutes.
- Then add the cubes of pumpkin, and mix well.
- Pour in the vegetable stock (or water) to the pan and stir to combine.
- If you're using it, add the grated ginger and the turmeric powder.
- Raise the heat until it starts to boil, then reduce heat to medium-low.
- Simmer the soup for about 20 to 30 minutes, or until all the vegetables are tender, and the pumpkin starts to fall apart.
- Using a mixer, immersion, process the soup directly in the pot until you get a creamy texture. If you don't have a mixer, immersion, you can transfer the soup, in stages, for a time, process it, and return it to the pot.
- If you want the soup even more creamy add cream to the milk, or coconut milk, and stir to combine. Cook for a few more minutes to warm up.
- Season with salt and pepper, to taste.
- Add the parsley, chopped, and mix.
- Serve the soup hot, with fresh bread or toast, and if you want to.
Offers
