Ginger soup is usually cooked during the cold season, as it warms well. In addition, from mid-autumn to spring pumpkin is beautifully stored and can diversify the diet. Sunny soup will decorate the table, although it is not difficult to cook it.
Pumpkin Ginger Soup: General Cooking Principles
Pumpkin puree soup with ginger is suitable as a lenten dish if cooked in water or vegetable broth. However, the hot dish goes well with meat. Serve it to the table with smoked sausages, boiled chicken, ham. Also for serving dishes suitable croutons, fresh herbs, especially cilantro. Strengthen the viscosity of the dish will help a handful of hard or melted cheese, added to each plate before serving.
The focus in the selection of ingredients should be given to the pumpkin. There are many different varieties, but they are all cleaned before cooking. It is necessary to remove the skin. In older fruits, it will be thick. Pumpkin seeds when cleaning do not have to throw. You can fry them and add them to the finished dish as an ornament.
Traditional ginger soup recipe
The number of ingredients is optional. If desired, you can add a little more tomatoes, then the ginger soup will get a beautiful reddish tint. Bulgarian pepper must also be taken in red so that it fits well with the red-orange color of the finished dish. And it is desirable to choose cream with high fat content.
Ingredients
• 1/2 pumpkin;
• 2 small bulbs;
• 1 pod of sweet red bell pepper;
• 1 tomato;
• 1 clove garlic;
• 0.5 cup of cream with a fat content of 20%;
• 60 g of ginger root;
• 60 g of olive oil;
• 60 g butter;
• 1 tsp. Sahara;
• Salt and spices to taste.
Cooking
1. Pumpkin need to boil. To do this, cut it into large cubes and fill it with water so that it completely covers the vegetable. Boil until soft, about half an hour. 2. In a skillet in vegetable oil, fry the chopped garlic or chopped garlic over low heat.
3. After 1-3 minutes in the pan adds onions. You can cut it in any convenient way, since as a consequence, it, like the other ingredients, will be pureed.
4. When the onions are soft and transparent, add the tomato and pepper, cut into medium-sized slices, in the pan for a better roasting.
5. Add the butter, ginger and sugar to the mixed vegetables, then cover the bowl with the soup with a lid and leave to simmer.
6. When the vegetables are stewed and become soft, add them to the pumpkin broth and mash with an immersion blender.
7. Cream and salt are added to the finished mashed potatoes. Curry is best from the spices, as it will not only enhance the taste, but also make the soup color more saturated.
Pumpkin-carrot soup with ginger
Carrots go well with pumpkin, so it is often used to make ginger soup. They are ideally matched in color, so the consistency of the finished dish will be more uniform in color than when adding other vegetables.
Ingredients
• 1/2 pumpkin;
• 60 g grated ginger;
• 60 g of olive oil;
• 0.5 cup of cream with a fat content of 20%;
• 1 bow;
• Salt and spices to taste.
Cooking
1. Heat olive or sunflower oil in a saucepan and fry chopped onion with grated ginger in it. Pumpkin soup with ginger can do without onions, so you can exclude it if you do not like this ingredient. However, roasting with onions is more aromatic and impregnates other ingredients better.
2. Add carrots to golden onions. It is better to cut it into small slices or straws, so that it is well roasted.
3. When the carrots are slightly fried, water or vegetable broth is added to the saucepan. You can also use meat broth, if you are going to add pieces of ham or chicken when serving. For the first time, the broth is added quite a bit to the liquid covered carrots.
4. When the carrots in the broth are soft, add pieces of pumpkin to the container and pour 5 cups of vegetable broth or water. And leave it on low heat for about 25 minutes under the lid. 5. As soon as the pumpkin is soft, chop the soup with a blender.
6. Add cream, salt, spices to pumpkin soup with ginger and leave on the fire for a few minutes.
Ginger Pumpkin Cream Soup
Thanks to the potato, the finished dish will be thicker, so it is rarely served without cold cuts. The meat can be finely chopped and just put a slide in the center of the plate with the soup.
Ingredients
• 1/2 pumpkin;
• 2 heads of white or onion;
• 1 clove garlic;
• 60 g of ginger root;
• 1 potato;
• 60 g butter;
• 0.5 cups heavy cream;
• Smoked brisket;
• Salt and spices to taste.
Cooking
1. In melted butter, fry a mixture of ginger, garlic and onion. Spices can be immediately added to the mixture to enhance flavor. Zazharku can be done immediately in the pan.
2. When the ginger-onion mixture is soft, add slices of potatoes and pumpkin to the pan. Fill all with broth or water (up to 1 liter of liquid) and after boiling we leave the soup to simmer on low heat for about half an hour.
3. Since for cooking, we added quite a lot of water to cover the vegetables, it was not all evaporated in the process. You can drain about half of the remaining liquid, and only then grind pumpkin soup with ginger.
4. Cream is poured into the slurry of semi-liquid consistency. Do not forget to add salt before pouring the soup into plates.
Pumpkin Soup with Ginger and Coconut Milk
Using coconut milk instead of cream is ideal for making a vegetarian dish. You can also use soy milk, but coconut milk will give the dish with spices a unique taste.
Ingredients
• 1 whole pumpkin;
• 2 onions;
• 60 g of ginger;
• 0.5 cups coconut milk or cream;
• 60 g of sugar;
• 1 tbsp. curry;
• 0.5 tsp. zira;
• Salt to taste.
Cooking
1. Bake the pumpkin in the oven, so take the unpeeled. Cut it into 2 parts and remove the soft part with stones. The surface is lubricated with vegetable oil and baked at 180 degrees from half an hour to 40 minutes, until it softens. 2. While the pumpkin is being cooked, you can fry the onions in butter until golden brown.
3. In a saucepan, mix roasted onions, stewed pumpkin, and spices. Fill it all with 1/2 l of water and cook for 15 minutes. Pumpkin, before sending it to the pan, is separated from the peel with an ordinary spoon.
4. Flavor the dish with a hand blender, pour in coconut milk, sugar and salt. Leave over a low heat dish for another couple of minutes, but do not bring to a boil.
Fragrant Pumpkin & Ginger Soup
Despite the fact that spices to taste are used for any option, cooking soup with ginger, this one will be the most fragrant. Serve it best with sour cream.
Ingredients
• 1/4 of the head of the pumpkin;
• 3 large potatoes;
• 1 bow;
• 1 clove garlic;
• 60 g butter;
• 60 g of ginger;
• 3-4 tbsp. white wine;
• 0.5 cups of 20% cream;
• 0.5 tsp. nutmeg;
• 1 tsp. curry;
• Salt to taste.
Cooking
1. First of all, we prepare the most fragrant ingredients: garlic and onion. Fry them in a pan with butter. You can cook right in the pan.
2. To the fragrant blend add potatoes, pumpkin and ginger. Slightly fry the vegetables and pour over the meat broth and wine. Broth is desirable to take about 4-5 glasses.
3. After boiling, boil the ginger soup for another 25 minutes.
4. Puree pumpkin puree with ginger, season with cream, salt and spices and cook for another 3 minutes.
Ginger Shrimp Soup
This version of the dish looks very nice when served at the table. At the last stage, you can add cream, but this ingredient is not required.
Ingredients
• 1/2 head of pumpkin;
• 60 g of ginger root;
• 1 large onion;
• 1 carrot;
• 2 potatoes;
• 60 g butter;
• Shrimp portions;
• Salt and spices to taste.
Cooking
1. Carrots and pumpkin are baked at 180 degrees in the oven for 15 minutes. In order for the vegetables to preserve their juiciness as much as possible, they are cut into cubes, rolled in vegetable oil and baked in foil.
2. While the vegetables are baked, fry the onions in butter until golden. 3. In the boiling water add all the vegetables, including ginger and onions. From the pan, in which the onions were fried, we collect the butter as much as possible and also add to the boiling water.
4. Cook the soup for about 25 minutes over medium or low heat.
5. Boil the shrimp in salted water and clean the shell. Fried prawns cooked in batter. Career is prepared at its own discretion. It can only be flour mixed with salt and spices, or eggs with milk and flour. In any case, be sure to add ground pepper to make the dish more piquant.
6. Furry the finished soup, add salt and spices.
7. Spill hot pumpkin soup with ginger and add 3-4 shrimps to each plate.
Tips and Tips: Cooking Ginger Soup
Pumpkin is a rather solid vegetable, so you need to cook it more than other ingredients for ginger soup. You will bake or boil it, you need to cut into cubes of the same size so that they become soft at about the same time.
For cooking soup, grated ginger is most often used. It has a pleasant aroma, but not everyone will like it. In this case, instead of mashed ginger, this ingredient is added to the soup, cut into slices. And before purificating, they are simply removed and thrown away.
The consistency of ginger soup is determined by the mistress herself. If you think that the dish is too thick, you need to add a little more cream or hot vegetable broth. But to make the soup thicker after purirovaniya already not work.
