Pumpkin soup with carrots and ginger - a thick creamy vegetable soup with milk and cream. This recipe is based on Indian cuisine with a few author additions. Optionally, use a traditional set of spices - curry leaves, cumin, coriander, black and red peppers and fenugreek. Spices should be added at the stage of roasting onions with ginger and garlic.
For the diet menu, cream should not be added to pumpkin soup, you should also reduce the amount of oil for roasting vegetables. The calories per serving will be less, the taste will not be so rich and creamy, but all the nutrients and most vitamins will remain.
Argued that all Indian soups are so sharp that not everyone will like it. In fact, it all depends on the cook, instead of a whole chilli pod, take a half, replace the ground red pepper with sweet paprika - the aroma and hint of burning will remain, and the soup will not work so fiery.
By the way, some chili varieties are so “evil” that a few ringlets are enough to make its presence felt even in a large saucepan. Fatty cream and butter soften the hotness of pepper.
- Cooking time: 50 minutes
- Servings: 6
Ingredients for pumpkin soup with carrots and ginger
- 600 g pumpkin;
- 200 g carrots;
- 170 g onions;
- 4 cloves of garlic;
- 4 centimeters of ginger root;
- 1 chili;
- 120 g tomato puree;
- 5 g ground paprika;
- 1 liter of milk;
- 200 ml heavy cream;
- black and white sesame;
- butter and olive oil, salt, sugar.
Method of cooking pumpkin soup with carrots and ginger
Garlic clean from the husk, cut finely. Chilli clean from the seeds, cut into cubes. Scrape ginger root, grind. Pound ginger, garlic and chili in a mortar.
Onions clean, chop finely. Put 2 tablespoons of butter in a soup pot, add 2 tablespoons of olive oil. Throw in the melted butter finely chopped onion and mashed seasoning, fry over moderate heat until the onion is translucent.
At this stage, you can add to the pot traditional Indian spices - coriander, zira, curry leaves.
Peel carrots, cut into thin straws or three on a large vegetable grater. Throw crushed carrots in the pan, fry for 15 minutes on moderate heat.
We clean the pumpkin for soup from the peel, clean the seeds with a seed bag. Pulp rubbed on a large grater, add to the roasted vegetables.
Pour milk into a saucepan, bring to a boil, reduce the gas.
Add tomato puree and ground paprika, add salt to taste, add some sugar to balance the salt and sweet.
Cooking the soup on low heat for 40 minutes, pour in rich cream, bring to a boil again, then remove from heat.
Grind with an immersion blender to a creamy state or rub vegetables through a fine sieve.
Before serving, sprinkle pumpkin soup with carrots and ginger with black and white sesame seeds, serve with flat bread or fresh bread. Enjoy your meal!
This pumpkin soup recipe, like most Indian recipes, is suitable for a vegetarian menu (ovo-lacto and lacto).