Pumpkin cream soup with ginger

Name: Pumpkin cream soup with ginger - Cezara K.
Ingredients: 1 kg pumpkin; 1 carrot; 1 onion; 50 g ginger; 1 liter water; 1/4 teaspoon nutmeg; 100 ml coconut milk; roasted pumpkin seeds; salt; pepper; green onion

Soups - Pumpkin cream soup with ginger by Cezara K. - Recipia

Every time I have pumpkin on hand and want something easy, I make ginger cream soup. Sometimes I put everything to boil and forget it there, other times I watch the clock so I don’t forget to turn on the blender. Coconut milk gives it a smoother texture and the ginger is noticeable, but it doesn’t overpower the pumpkin. Roasted pumpkin seeds are optional, but they make a difference at the end. Quick info Total time: about 40 minutes (with a regular pot) Preparation time: 10 minutes Cooking time: 15 minutes in a pressure cooker / 30 minutes in a regular pot Servings: 4 Difficulty: easy Recipe type: vegetable cream soup, for lunch or dinner Ingredients 1 kg pumpkin (I usually use pie pumpkin) 1 carrot 1 onion 50 g fresh ginger 1 liter water 1/4 teaspoon nutmeg 100 ml coconut milk salt pepper roasted pumpkin seeds green onion leaves (optional, for garnish) Preparation method 1. Peel the pumpkin, carrot, and onion. Cut them into roughly equal pieces, they don’t need to be very small. 2. Put all the vegetables in a large pot. Add the grated ginger and pour a liter of water over them. 3. If using a pressure cooker, boil for 15 minutes from when it starts to boil. In a regular pot, simmer on medium heat for 30 minutes, until the vegetables are soft. 4. Once cooked, blend everything with a stick blender or in a blender until it becomes a smooth cream. 5. Season with salt, pepper, and nutmeg to taste. Taste and adjust if necessary. 6. Serve the soup in bowls. On top, add a spoonful of coconut milk, a little on each bowl. Sprinkle roasted pumpkin seeds and, if desired, a few thin slices of green onion. Why I make this recipe often It’s quick to prepare, especially if you chop the vegetables in advance. It doesn’t require complicated ingredients and doesn’t dirty many dishes. The texture is creamy and it works both cold and warm. It can also be made for more people without increasing the effort much. Tips and variations Tips If you use pumpkin with thick skin, it’s easier to peel it after slicing. Fresh ginger is more fragrant than dried; don’t put too much at first, you can add more later. If the soup is too thick, dilute it with a little hot water after blending. Substitutions The carrot can be omitted if you don’t have it on hand, but it slightly changes the taste and texture. Coconut milk can be replaced with plant-based cream or can be omitted altogether. Nutmeg can be substituted with a little cinnamon if you prefer that flavor. Variations You can add a potato for an even creamier texture if you want. A spicier soup can be achieved with a little chili. You can use mixes of pumpkin and carrot or add parsnip. Serving ideas It pairs well with toasted bread or croutons. For an extra freshness, add lemon juice before serving. It’s also good as an appetizer, not just as a main dish. Frequently asked questions How strong is the ginger flavor? It depends on how much you use. With 50 g of ginger for 1 kg of pumpkin, the taste is clearly present but not dominant. If you want just a hint of flavor, you can use less. Can I use frozen pumpkin? Yes, frozen pumpkin can also be used. It doesn’t need to be thawed beforehand, just increases the boiling time a bit. Is a blender necessary? For a smooth cream soup, yes. You can also use an immersion blender or food processor, but it won’t be as homogeneous with a fork. Can I make the soup without coconut milk? Yes, the soup is tasty even without it. Coconut milk adds just a bit of creaminess and subtle flavor. Can the soup be frozen? Yes, it freezes well without coconut milk and without garnishes. Coconut milk should be added fresh at serving. Nutritional values Approximately, one serving (without croutons or additions) has around 140-160 kcal. Proteins: 3 g Carbohydrates: 24 g Fats: 3-4 g Almost all energy comes from pumpkin and coconut milk. It’s a low-fat and low-protein soup, high in fiber and vitamins. The values are indicative, depending on the exact type of pumpkin and how much coconut milk you use. Storage and reheating The soup lasts in the fridge for up to 3 days in a covered container. When reheating, add coconut milk only in the bowl, not during heating. If it thickens in the fridge, add a little hot water and mix well. Garnishes (seeds and green onion) should be added at the end, directly in the bowl. Freezing is possible, but only without coconut milk and without garnishes.

Pumpkin cream soup with ginger

Tags

Categories