Pumpkin soup with potatoes and ginger
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Nutritional value per serving:
Serving size: 1 of 8 servings
Calories 209, total fat 15 G., saturated fats 6 G., proteins 8 G., carbohydrates 15 G., fiber 3 G., cholesterol 23 mg, sodium 529 mg, sugar 3 G.
Serving size: 1 of 8 servings
Calories 209, total fat 15 G., saturated fats 6 G., proteins 8 G., carbohydrates 15 G., fiber 3 G., cholesterol 23 mg, sodium 529 mg, sugar 3 G.
Add some potatoes to your pumpkin soup for a velvety, creamy texture. The potatoes will also balance the butternut squash's natural sweetness, while ginger and garlic will add a tangy note. Serve this luxurious soup drizzled with cream and sprinkled with pumpkin seeds and fresh thyme.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons butter
- 1 cup chopped sweet onion
- 1 cup chopped potatoes
- 1 tbsp. chopped ginger root
- A pinch of freshly grated nutmeg
- 1 clove garlic, minced
- 1 fresh sprig of thyme + extra leaves for serving
- 3.5 cups chicken broth
- 3 cups chopped butternut squash
- 1/4 - 1/2 cup heavy cream + extra for drizzling
- Roasted pumpkin seeds, for serving
We recommend
Recipes with similar ingredients: butternut squash, potato, ginger root, cream, nutmeg, thyme
Cooking the dish according to the recipe:
- In a medium saucepan, heat the butter over medium heat. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the potatoes, ginger, nutmeg, garlic, thyme, 1/2 teaspoon salt, and a few freshly ground black pepper and cook, stirring, until the potatoes are well coated, another 2-3 minutes. Pour in the broth and bring to a simmer.
- Add the pumpkin and simmer over low heat until the potatoes and pumpkin are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat, discard the thyme, and let cool for at least 5 minutes.
- Blend the soup thoroughly with a handheld immersion blender or in two or three batches in a regular blender (do not fill the blender more than halfway) until it reaches a puree consistency.
- Add the cream and reheat the soup if necessary, adjusting the consistency with water. Season with salt and pepper to taste.
- Serve the soup hot, drizzled with cream, if using, and sprinkled with pumpkin seeds and thyme.
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