This soup brings together pumpkin with a sweet, roasted flavor, cream, and a hint of ginger for a warming autumn or winter starter. It is smooth and gently sweet, and makes an inviting dish for guests.
Melt the butter over medium heat and sauté the chopped onion until translucent. Add the grated ginger and sauté for 1 minute more.
Add the cubed pumpkin and vegetable broth to the pot. Bring to a boil, then reduce the heat and cook until the pumpkin is tender.
Blend the mixture until smooth. Stir in the cream, season with salt and black pepper, and heat over low heat for 3–4 minutes.
Allergen: Contains dairy. Important: Hot liquid can splatter when you blend the cooked pumpkin, so do not overfill the blender; process it in several batches. Caution: Too much ginger can overpower the soup’s gentle sweetness, so add it gradually and taste as you go.
Ben bu kadar uzun pişirmenin gerekli olduğunu düşünmüyorum, daha kısada da oluyor.
Kabuğunu soymadan denedim, dokusu daha iyiydi bence. Süt yerine badem sütü ile denedim, gayet iyi sonuç verdi. Sarımsağı çıkardım, yine de lezzetli oldu.
Malzemeleri markette bulmakta hiç zorlanmadım. Doğum günü için denedim, davetliler çok beğendi.
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