- Prep
- 30 min
- Cook
- 30 min
- Total time
- 60 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 250 kcal
Quick summary
“Simple and nutritious, this pumpkin soup with ginger is a great option for healthy meals. Its mild flavors and the ginger's acidity create a perfect balance.”
What you need to know
- 1 liter of vegetable broth to add a natural and non-sugary flavor to the soup.
- Pumpkin is a source of vitamin A and fiber, contributing to intestinal health and vision.
- Add parsley to give a touch of color and flavor to the dish.
- Ginger is known for its anti-inflammatory and digestive properties.
- Vegetable broth helps regulate blood pressure.
Ingredients
Main
- 500g peeled and chopped pumpkin
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 piece of fresh ginger (about 5cm), grated
- 1 liter of vegetable broth
- Olive oil to taste
- Salt and black pepper to taste
- Chopped parsley for garnish
Instructions
Principal
- Em uma panela, aqueça o azeite e refogue a cebola até ficar transparente. Add the garlic and ginger, sautéing for another 2 minutes. Add the pumpkin and vegetable broth, cooking until the pumpkin is soft, about 20 minutes.
- After cooking, blend the soup in the blender until you get a creamy texture. Return to the pot, season with salt and pepper, and heat again. Serve hot, decorated with chopped parsley.
Chef's tips
- To improve the flavor, add a little black pepper to the ginger.
- For a creamier texture, blend the soup in a blender before serving.
- Add more olive oil to give the soup more flavor.
Variations
- For a stronger flavor touch, you can add a tablespoon of mustard instead of parsley.
- For a higher-calorie version, you can add some grated cheese at the end of cooking.
- For those who like a spicy touch, you can add a little red pepper to the preparation.
Substitutions
- For those who don't like ginger, you can substitute with a pinch of black pepper.
- Instead of pumpkin, you can use sweet potato, which has a similar flavor and is softer.
- For an extra touch of flavor, you can add a little mustard.
How to store
It keeps well at room temperature for up to 3 days. After this date, it can be refrigerated and stored in the freezer for up to 2 months.
Can it be frozen?
- Do not freeze, as the consistency may change.
- If freezing, store separately from the parsley, as the parsley can break down in the freezer.
What to serve with
- Serve with whole wheat bread or rye bread for a balanced combination.
- For a touch of green, serve with a fresh green leaf salad.
- For a mix of flavors, serve with a fruit dessert.
Frequently asked questions
Can vegetable broth be replaced with water?
Yes, you can use water, but vegetable broth adds a natural, unsweetened flavor to the soup.
Should I add salt to the parsley?
Parsley does not need salt, it already has a natural flavor. If you prefer, you can add a little table salt.
Can I add more pumpkin to the soup?
Of course, you can add more pumpkin until you reach the desired volume, but remember that more pumpkin can alter the consistency of the soup.
How can I replace ginger?
For those who don't like ginger, you can substitute it with a pinch of black pepper.
