Project Description

Pumpkin Cream Soup

Serves: 2l

Ingredients:

  • 1kg – 1.5 kg pumpkin
  • 1 big onion
  • 1 parsley root
  • 1 carrot
  • 3 cloves garlic or 2 tsp. garlic powder
  • Black pepper and salt to tatse
  • Thumb size fresh ginger
  • 1.7 l hot water
  • 1 tsp. lemon juice (optional)

Step by step:

  1. Remove the seeds from the pumpkin. Peel needed piece and cut into small cubes. The smaller they are the faster they cook.
  2. Peel remaining vegetables and cut into small pieces.
  3. Peel and mince garlic and ginger.
  4. Heat up a pot, add a bit of oil and saute the onion with a pinch of salt. Fry it for about 10 minutes, on a medium heat, until golden translucent.
  5. Add garlic, ginger and black pepper. Mix it.
  6. Add all the vegetables and sweat  for about 10 min with the lid on.
  7. Add hot water.
  8. Add salt and pepper to taste and cook until all the vegetables are soft.
  9. When ready, turn off the heat, pour the soup into a blender and blend until creamy consistency.
  10.  Eat it as it is or with a bit of olive oil or pumpkin seed oil.

Step by step video: LINK