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BreakfastDinner
Pumpkin Soup with Ginger
By Lucas Morgan
Pumpkin Soup with Ginger is a comforting dish perfect for chilly days, combining sweet pumpkin with a refreshing kick of ginger. The vibrant color and smooth texture make it visually appealing and satisfying. Topped with crispy olive oil croutons and garnished with sunflower seeds, this soup is a delightful hug in a bowl, ideal for a warm meal during winter. It's not just nourishing but also an inviting dish that brings warmth and comfort.
Ingredients
Servings
2
- •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
