Pumpkin Soup with Ginger
By Isabella Quinn
Prep
20 min
Cook
30 min
Total
50 min
Servings
2
Pumpkin Soup with Ginger is a warm dish for cool weather, such as winter. Ginger is added to the Pumpkin Soup with Ginger to provide flavor contrast. Some other appealing qualities of Pumpkin Soup with Ginger are its orange color and creamy texture. Croutons prepared with olive oil and sunflower seeds provide a crunchy texture and visual appeal. Other benefits of Pumpkin Soup with Ginger include its appeal as a dish for cool weather.
Ingredients
- •20 ml olive oil
- •50 g brown onion (chopped)
- •500 g pumpkin (peeled and cut in cubes)
- •2 bay leaves
- •2 thyme sprigs (leaves only (optional but recommended))
- •10 g ginger (peeled and sliced)
- •salt (to taste)
- •pepper (to taste)
- •bread (handful cut in cubes, no edges)
- •50 ml olive oil (extra virgin)
- •1 clove garlic (crushed)
- •cream (for garnish)
- •50 ml olive oil (extra virgin for garnish)
- •sunflower seeds (for garnish)
Instructions
- 1
Cook the onions in olive oil along with bay leaves, thyme, and ginger until the onions are soft and transparent.
- 2
Add the pumpkin, mix, and add enough water to cover everything.
- 3
Cook for about 20-30 minutes on medium heat or until the pumpkin is nice and soft.
- 4
Pass through a sieve, keeping both the pumpkin and veggies as well as the liquid. Discard the bay leaves.
- 5
Blend the veggies with a bit of liquid and then adjust with more liquid if necessary.
- 6
Add salt and pepper and blend one last time.
- 7
Heat olive oil to medium heat along with crushed garlic for the croutons.
- 8
Add the cut bread and let it get golden and absorb some of the olive oil, then flip.
- 9
Add salt and remove from pan when golden.
- 10
Toast the sunflower seeds in the same pan with extra olive oil if needed.
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