Pumpkin puree with ginger. Pumpkin Ginger Soup

Type of dish: hot starter
Cooking method: on the stove
Servings:4
45 min

On this page, we offer you a look at a vitamin-rich dietary pumpkin puree soup. Even those who turn up their noses at the pumpkin will like it, because it is almost not felt, but the pumpkin soup in the final state looks appetizing. And if you like our simple recipes with photos of delicious pumpkin dishes, cook a tender balyk with pumpkin in the oven for the second.

Pumpkin Soup Ingredients:

pumpkin - 500 gr.;
carrots (medium) - 2 pcs.;
garlic - 3 cloves;
ginger - 1 tsp;
sunflower oil - 3 tbsp. l.;
allspice - 1 gr.;
chili pepper - 1 pc.;
pumpkin seeds - 50 gr.;
salt - to taste.

Pumpkin puree soup - recipe:

Cooking vegetables for soup

At the beginning of cooking, it is necessary to prepare the main components of a delicious soup - a pumpkin and carrots.
Wash the carrots with cold water, peel and chop into small cubes.

Throw the processed carrots into a suitable pan, pour water so that it completely covers the product, and put on the stove. Cook for about 10 minutes.

While the vegetable mixture is cooking, you can have time to prepare the pumpkin.
Wash it well, peel it, divide it into two parts, and then chop it into medium slices.

Peel the garlic, press through a garlic press. Preheat the pan, add sunflower oil and garlic after 1 minute. Put pumpkin slices there and salt. Add more sunflower oil if necessary.

Ginger cut into small crumbs and together with both types of peppers add to the pan. Literally in 2 minutes, the delicious aroma of fried vegetables will be all over the kitchen.

To prevent the vegetable mass from turning nuclear, Chile should be removed after 1 minute. And lovers of spicy, should cut the pepper and add it to the boiling carrots.

While roasting garlic with pumpkin, you should not be distracted by other things, as vegetables can burn instantly. They should have a light brownish color.

Cooking delicious pumpkin soup

After, send the entire contents of the pan to the pan with carrots. Cook until food is soft.
When ready, remove from the stove, and using a blender or other household appliance, turn the vegetable gruel into a puree mass.

You need to beat well so that there are no lumps left. The result is a creamy texture with a delicate sunny tint. Delicate and delicious pumpkin puree soup is ready!

Set the table, pour pumpkin puree soup into plates for first courses, decorate with ground pumpkin seeds. They will give the dish not only a beautiful appearance, but also add piquancy to the taste. We wish you bon appetit!

Pumpkin is a bright orange autumn vegetable that gives a lot of space for the imagination of many cooks. This is how pumpkin soup with ginger once appeared - a dish that is excellent in its taste, with ingredients that, at first glance, are incompatible. It is very fragrant, has a delicate sweetness of ripe pumpkin and a spicy ginger note. Shall we try cooking?

Pumpkin and ginger soup has every chance of becoming your favorite dish

Preparation of the main ingredients

Pumpkin

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

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

On a note! Rough skins are usually found on large, rounded squash, and some varieties, like the pear-shaped squash gourd, have relatively soft skins!

Ginger

As for ginger, the main problem is usually its high-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 with the edge of a tablespoon we peel off a thin skin from it, 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 the inaccessible areas, it is necessary to cut off the parts that have already been cleared and continue clearing the remaining areas.

Ginger is also ready!

Classic recipe

This recipe for pumpkin ginger soup 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. We chop the pumpkin into arbitrary pieces, chop the onion, cut the carrot into thin slices. We shift 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. We put there peeled and cut into thin slices of ginger, add fried vegetables. Cook everything over low heat until the ingredients soften.

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 readiness, we puree our soup with an immersion blender. If you use a food processor for this purpose, then do not forget that the bowls of some are not designed for too hot liquids - the temperature of the soup in this case should be no more than 80 °.

It remains only to add cream and bring the soup to taste with salt.

Spicy soup with spices

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

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

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

Important! Sweet potatoes, like pumpkins, have a white layer under the main peel, which also needs to be cut off. Moreover, the entire whitish part must be removed, otherwise the soup will be bitter!

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

We release the ginger from the peel, peel the garlic cloves, peel the onion and carrot root. Finely chop the stems and roots of cilantro, garlic cloves and ginger root. We chop the onion into large pieces, cut the carrots into thick “stumps”.

Absolutely all prepared vegetables and parts of greens are laid out on a baking sheet or placed in a large baking dish. We lay the coriander seeds on top, lay out the cubes of butter, sprinkle everything with Worcestershire sauce and olive oil. Salt and pepper. Thoroughly mix the products with a spoon or just with your hands and send 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, we take out a baking sheet and transfer all the ingredients to a saucepan or a large saucepan. Pour in water - it should cover all the vegetables. At the same time, it is advisable to first pour water into the baking sheet on which the products were baked, so it will “collect” all the remaining flavors and small pieces.

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 solely to make the soup sweeter. If the pumpkin you have chosen is sweet enough, then you can put much less sweet potato or not take it at all!

Cream soup with shrimps

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

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

On a note! Cream is optional in this recipe, but if you want a soft, velvety texture, then it's still worth adding!

Place a pot of water on the fire and let it boil. We clean and chop arbitrarily the pumpkin, potatoes, chop the onion, free from the peel and cut the carrot root into circles. Fry the onion in butter until golden brown, sprinkle 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 in which they were fried. Peel and cut the ginger into thin slices and also add to the pan.
Cook everything for about 20 minutes. We check the vegetables for readiness and puree with a blender, and we interrupt the ingredients for a long time so that they turn not just into a puree, but into a homogeneous, shiny, creamy mass.

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

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

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

In cold winters and dank rainy autumns, pumpkin puree with ginger is especially tasty and healthy. It contains everything you need: bright pumpkin and juicy carrots, tart ginger and hot peppers, fragrant garlic and invigorating lemon aroma. 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 homely.

It is not uncommon to add coconut milk or cream to the pumpkin soup for a more delicate taste, but they are useless in this recipe. Soup is good in every way. Vegetables and chicken broth perfectly saturate, and ginger, along with garlic, pepper and lemon, perfectly whet the appetite and warm, at the same time strengthening the immune system and giving vitamin nourishment to a weakened body. In addition, you can cook pumpkin puree soup with lean ginger, replacing chicken broth with vegetable broth or water - the taste will not lose from this replacement.

Pumpkin puree recipe with photo

Chicken broth (vegetable, water) - 4 cups;
pumpkin - 500 g;
carrots - 200 g;
onion - 1 pc;
garlic - 2-3 cloves;
ginger - spine 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 soup 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. The pumpkin should be cut into 3x3 cm cubes or thin slices, pour into a frying pan with heated oil, pour 3-4 tbsp. l. water and simmer, covered 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. Carrot cut into slices.

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

Transfer the stewed vegetables to the pan, add the baked or stewed pumpkin there. Season with ground black pepper.

Pour water, chicken broth or vegetable broth 2-3 cm above the vegetables. Bring the soup to a boil, cook over very low heat for 15 minutes until the vegetables are well softened. The pumpkin and ginger soup may look very thick, but you don't need to add any liquid. When chopping, 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 capsicum.

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 glass of a blender and turn into puree. Dilute with broth, add lemon juice to taste, salt. Warm over low heat, but do not boil, immediately turn off.

Stir in the pumpkin puree, leave covered for a few minutes.

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

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 velvety vegetable puree, spicy notes of spices are barely perceptible, giving originality to the dish. You and I once already prepared a pumpkin puree soup - there, cream appeared as a special component, giving the soup a silkiness with a delicate creamy shade and taste. And in today's recipe, the secret ingredient is ginger! Moreover, in two forms: fresh root and ground dried. 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 Povarenok website under the name “French Pumpkin Soup Puree”. Many thanks to the author of the recipe - Nina-supergrandmother!

Yes, the French know a lot about cooking, in particular - in appetizing and hearty first courses - very simple in composition and execution with their exquisite taste! Recall the same Onion soup with croutons. One basic ingredient is onion, and what a delicious treat! By the way, I recommend trying onion soup - also a great dish for the winter season. But first, all the wives, let's cook pumpkin with ginger! I slightly modified the original version, adding my favorite spices and delicious pumpkin broth so as not to spill it.

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 is especially tasty with it. But with yellow varieties, the soup will also succeed.

Ingredients:

330 g of peeled pumpkin;
2 medium potatoes (about 230-250g);
1 small or half a medium onion;
1-1.5 tablespoons of 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 submission:

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

Instruction:

Clean and rinse vegetables. Finely chop the onion and, stirring, fry until lightly transparent and golden in a deep thick-walled saucepan, where sunflower oil is already heated on the bottom.

In parallel, boil water for pouring vegetables.

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

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

And pour boiling water so that it covers the vegetable mixture.

Salt, cover with a lid and simmer over low heat until the pumpkin and potatoes become soft (we try with the tip of a knife). In these 15 minutes, you can cook croutons: cut white bread into cubes and dry on a baking sheet in the oven at 180C.

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

Then pour the broth into a saucepan, and puree the pumpkin and potatoes in a blender. If you don’t have a blender, you can also use a mashed potato crusher, 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 right amount of warmed milk and broth, stirring and bringing the soup to the desired consistency.

Add some grated fresh ginger to the soup.

We return the saucepan with the soup to a small fire and, stirring occasionally, boil for another 5 minutes. Taste it; if necessary, add a little salt.

We lay out the hot soup-puree with a ladle in bowls, sprinkle with fresh finely chopped greens and crackers.

It will cool down a little so as not to burn yourself, and you can enjoy the fragrant warmth of the delicious pumpkin-ginger puree soup!

Bon appetit!

Pumpkin soup with ginger - recipe with photo step by step:

Clean fresh and juicy pumpkin with bright sweet pulp from the hard peel and seeds in the fibrous middle. Cut into small cubes so as not to cook it for too long. Cut fresh potatoes in the same size slices.

Place both vegetables in a bowl.

Fill with water so that the vegetables are only covered with liquid, otherwise your soup will be too watery and not so rich in taste. We throw a leaf of laurel and peas of allspice, which will certainly need to be caught before the grinding stage. We put to boil until cooked and completely softened cubes of pumpkin and potatoes. Depending on the varieties of pumpkin and potatoes, the cooking time can vary from 10-15 minutes to 20-25. Check with a wooden skewer or fork to make sure the vegetables are completely cooked through.

While the pumpkin is cooking, let's take care of the onion and garlic. Fry the onion in butter until golden and pleasing to the eye, then add slices of garlic and grated ginger root to the oil (pre-remove the brown skin). Saute everything together for literally 10-20 seconds, so that the garlic and ginger do not have time to fry, but only saturate the entire hot onion mass with their amazing mouth-watering aromas. We take it off the stove.