This soup, where oven-roasted, sweet pumpkin meets cream and a light touch of ginger, is a warm starter for autumn and winter tables. Thanks to its smooth consistency and soft, sweet aroma, it's also served with pleasure at guest tables.
Melt the butter over medium heat and sauté the chopped onion until translucent, then add the grated ginger and sauté for another minute.
Add the cubed pumpkin and vegetable stock to the pot, bring to a boil, then cook over low heat until the pumpkin is soft.
Blend the mixture until smooth, then add the cream and season with salt and black pepper, heating for another 3-4 minutes over low heat.
Allergen: contains dairy. Important: After boiling the pumpkin, don't overfill the blender when pureeing it, as hot liquid can spill over — blend in several batches. Caution: adding too much ginger can overpower the soup's sweet balance, so add it gradually while tasting.
If you roast the pumpkin with its skin on in the oven before boiling it, the soup's flavor noticeably deepens and its natural sweetness comes out more.
Admin DadaGastro · verified in test kitchenBen bu kadar uzun pişirmenin gerekli olduğunu düşünmüyorum, daha kısada da oluyor.
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