Baked pumpkin cream soup with ginger
Author:
Cooking Together
Servings: 4
Cooking time: 1 h
For lunch, a flavorful and slightly spicy baked pumpkin cream soup with ginger
Ingredients
| pumpkin pulp 600 g |
| ginger root 40 g |
| garlic 3 cloves |
| onion 80 g |
| chicken broth 1 liter |
| pumpkin seeds 20 g |
| pumpkin oil 25 ml |
| TO TASTE: |
| lime juice |
| fresh chili pepper |
| salt |
| black pepper |
Instructions
Step 1
Dice the pumpkin, chop the onion and garlic. Place in a mold, add grated ginger root, pumpkin oil, salt and black pepper. Stir.
Step 2
Cover the mold with foil, make a few holes in it and bake the vegetables at 170 degrees for 40-50 minutes.
Step 3
Then transfer them to a pot with boiling broth, add lime juice and salt. Wait for a second boil. Puree the soup with an immersion blender until smooth.
Step 4
Serve with crushed chili peppers, and pumpkin seeds. Drizzle with cream and pumpkin butter, if desired. Enjoy!
