Pumpkin puree soup with ginger
Votes: 1
Time: 50 min.
Complexity: average
Servings: 6 - 8
Complexity: average
Servings: 6 - 8
Alton Brown's thick, creamy soup recipe requires just an hour of cooking time and soft-baked pumpkin, which is then puréed with honey, ginger, and a little heavy cream.
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:
- 1.5-1.7 kg butternut squash, about 2 pcs. (remove seeds and cut into quarters)
- Melted unsalted butter, for greasing
- 1 tbsp coarse salt, plus 1 tsp.
- 1 tsp freshly ground white pepper, plus 1/2 tsp
- 3 cups chicken or vegetable broth
- 1/4 cup honey
- 1 teaspoon chopped fresh ginger
- 1/2 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
We recommend
Recipes with similar ingredients: butternut squash, white peppercorns, ginger root, cream, honey, nutmeg
Cooking the dish according to the recipe:
- Preheat oven to 205°C.
Place the pumpkin quarters on a small baking sheet, brush the flesh with a little butter, and sprinkle with 1 tablespoon of salt and 1 teaspoon of white pepper. Place in the oven and bake for 30-35 minutes, until the flesh is soft and tender. - Using a spoon, scoop the pulp out of the skin and place it in a 6-quart saucepan. Add the broth, honey, and ginger. Bring to a simmer over medium heat for about 7-8 minutes. Using an immersion blender, puree the mixture until smooth.*Add the heavy cream and return to a simmer. Season the soup with the remaining salt, pepper, and nutmeg.
* When whisking hot liquids: Remove the liquid from the heat and let it cool for at least 5 minutes. Pour the liquid into a blender or food processor, filling the bowl no more than halfway. If using a blender, leave one end of the lid slightly open. This will prevent a vacuum effect that causes steam to escape. Place a towel on top, pulse a few times, and then blend on high speed until smooth.
Categories:
recipe / Dinner / Soups / Creamy soups / Pumpkin dishes / Pumpkin soups / American cuisine / Alton Brown
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