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Pumpkin Soup with Ginger: A Comfort in Every Spoonful

Name: Pumpkin Soup with Ginger: A Comfort in Every Spoonful
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 1 kg of ripe pumpkin; 1 large onion, chopped; 2 cloves garlic, minced; 1 piece of fresh ginger (approx. 5 cm) grated; 1 liter of chicken or vegetable broth; 2 tablespoons olive oil; Salt and pepper to taste; Chopped parsley for garnish; For a smoky touch, add a little paprika.; If you prefer, add heavy cream for a creamier soup.; The soup can be frozen for up to 3 months.; Serve with homemade croutons or toast for a crispy texture.; Try using Japanese pumpkin for an even sweeter flavor.

Por

Master Receita Solta

Pumpkin Soup with Ginger: A Comfort in Every Spoonful

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories150 kcal

Resumo para quem tem pressa

"Pumpkin soup with ginger balances the sweet softness of cooked pumpkin with the spicy freshness of fresh grated ginger in olive oil. It is a light and cozy option, perfect for warming the body on cold days."

Pumpkin Soup with Ginger: A Comfort in Every Spoonful

O Que Você Precisa Saber

- Fresh ginger sautéed with garlic and onion in olive oil releases zingiberene, giving a spicy aroma and thermal notes to the dish. - The ripe pumpkin cooked in aromatic broth falls apart easily, providing creaminess without thickeners. - Hot blending in the blender incorporates air and results in a velvety and uniform texture.

Ingredients

Main Course

1 kg of ripe pumpkin
1 large onion, chopped
2 cloves garlic, minced
1 piece of fresh ginger (approx. 5 cm) grated
1 liter of chicken or vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Chopped parsley for garnish
For a smoky touch, add a little paprika.
If you prefer, add heavy cream for a creamier soup.
The soup can be frozen for up to 3 months.
Serve with homemade croutons or toast for a crispy texture.
Try using Japanese pumpkin for an even sweeter flavor.

Instructions

Main Course

Peel and cut the pumpkin into cubes.

In a large pot, heat the olive oil over medium heat.

Add the onion and sauté until translucent.

Incorporate the garlic and ginger, sautéing for another 2 minutes.

Add the pumpkin cubes and mix well.

Pour the chicken or vegetable broth into the pot, covering all ingredients.

Let it cook for approximately 30 minutes, or until the pumpkin is soft.

Using a blender, beat the mixture while still hot until you get a smooth cream.

Return the soup to the pot and season with salt and pepper to taste.

Let it heat for another 5 minutes before serving!

Decorate with chopped parsley when serving.

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Chef Tips

- Grate the ginger finely, discarding the tougher fibers so that it dissolves perfectly in the base of the broth. - Remove the pumpkin seeds with a spoon and take the opportunity to roast them with salt as a crunchy snack on the side. - When blending hot liquids in the blender, remove the central cap and cover with a clean cloth to release steam.

Variations

- Add 1 teaspoon of smoked sweet paprika to the sauté to give a reddish color and rustic aroma. - Incorporate 1/2 cup of coconut milk when reheating the soup for an even thicker consistency. - Finish each dish with pumpkin seeds toasted in the skillet and drops of raw extra virgin olive oil.

Substitutions

- Butternut squash can be substituted with Japanese pumpkin (kabocha) with a well-washed peel or with a red kuri squash. - Olive oil can be swapped for 1 tablespoon of extra virgin coconut oil for a tropical nuance. - Chicken broth can be replaced by 100% vegetable broth to keep the preparation vegetarian.

How to Store

Store the soup in an airtight container in the refrigerator for up to 4 consecutive days without losing the freshness of the seasonings. When heating in a pan or microwave, mix well with a spoon to homogenize the consistency.

Can You Freeze It?

This soup freezes excellently for up to 90 days in the freezer in proper air-free containers. Thaw directly in the pan over low heat with 2 tablespoons of filtered water, stirring until it returns to serving temperature.

What to Serve With

Pairs very well with homemade rye bread toast, grilled coalho cheese in small cubes, or crispy croutons. To drink, it pairs with warm chamomile tea or whole apple juice.