Pumpkin and ginger soup recipes. Pumpkin puree soup with ginger for a slim figure

Description

Thick and delicate, like light orange velvet; pleasantly warming when you come hungry on a frosty day... This is what it is, pureed pumpkin soup with ginger!

This wonderful soup truly has amazing taste: delicate, but at the same time rich - against a velvety background vegetable puree spicy notes of spices are barely perceptible, giving the dish originality. You and I once already prepared pumpkin puree soup - there was cream as a special component, giving the soup a silky feel with a delicate creamy tint and taste. And in today's recipe secret ingredient- ginger! And in two forms: fresh root and ground dried. A little spice is almost not felt, but it enhances the very warming effect of the soup, which is very cool in the cool season! Both tasty and healthy!

I found this recipe for the most delicious pumpkin-ginger soup on the Povarenok website called “French Pumpkin Soup Puree.” Many thanks to the author of the recipe - Nina the Supergrandmother!

Yes, the French know a lot about cooking, in particular - in appetizing and satisfying first courses - very simple in composition and execution in their own way. exquisite taste! Remember the same Onion soup with croutons. One base ingredient- onions, how delicious! By the way, I recommend trying the onion soup - also excellent dish for the winter season. But first, wives, let's prepare pumpkin with ginger! I slightly changed the original version, adding my favorite spices and delicious pumpkin broth so as not to throw it away.

The proportions can be varied slightly - a little more pumpkin, less potatoes, more milk- less broth or vice versa. The pumpkin I had was sweet, nutmeg, and it was especially tasty with it. But also with yellow varieties The soup will work too.

Ingredients:

330 g peeled pumpkin;
2 medium potatoes (approximately 230-250g);
1 small or half medium onion;
1-1.5 tablespoons vegetable oil;
Salt - to taste, 1/3-½ teaspoon;
Ground black pepper - a pinch;
Turmeric - 1/6 teaspoon;
Ground dried ginger - 1/6 teaspoon;
Fresh ginger root - ¼-1/2 teaspoon;
Milk - 70-100 ml;
Boiling water - approximately 0.5 liters or a little more.

To submit:

greens (for example, green onions or parsley);
White bread crackers.

Instructions:

Peel and rinse the vegetables. Finely chop the onion and, stirring, fry until slightly transparent and golden in a deep, thick-walled saucepan, where the bottom is already heated sunflower oil.

At the same time, boil water to pour over the vegetables.

At the same time, cut the potatoes and pumpkin into small (1.5x1.5 cm) cubes.

Pour the potato-pumpkin mixture into the fried onions and stir.

And pour boiling water so that it covers vegetable mixture.

Add salt, cover with a lid and simmer over low heat until the pumpkin and potatoes become soft (test with the tip of a knife). During these 15 minutes you can prepare crackers: cut White bread cubes and dry on a baking sheet in the oven at 180C.

Pepper to taste, add spices. I sprinkled in some ground black pepper, a pinch of sunny yellow turmeric (saffron) and spicy dried ginger.

Then pour the broth into a saucepan, and puree the pumpkin and potatoes in a blender. If you don’t have a blender, you can use a masher to mash the puree, but a blender will still give a more delicate and uniform structure.

We spread the tender pumpkin puree back into the saucepan, pour required quantity warmed milk and broth, stirring and bringing the soup to the desired consistency.

Add a little grated to the soup fresh ginger.

Return the saucepan with the soup to low heat and, stirring occasionally, boil for another 5 minutes. Taste; if necessary, add a little salt.

Hot cream soup scoop into bowls, sprinkle with fresh, finely chopped herbs and croutons.

Let it cool a little so as not to burn yourself, and you can enjoy the aromatic warmth of the delicious pumpkin-ginger puree soup!

Bon appetit!

An original dish for lunch is pumpkin puree soup with ginger. The taste of ginger is quite strong, so do not overdo it, add just a little. This soup is truly warming, so you can cook it in winter and always eat it hot - then the warming effect will increase several times. In addition to the main ingredients, you can add potatoes, onions, carrots and even a piece chicken fillet- the soup will be more satisfying.

Ingredients

150 g pumpkin
1 carrot
1 onion
1.5 tbsp. l. ginger root
15 g butter
600 ml water
1/5 tsp. dried thyme
1/2 tsp. salt
2 pinches of ground paprika
2 pinches black ground pepper(before serving)

Preparation

1. Peel, wash and cut medium-sized carrots into small pieces. Peel the ginger root and cut into small pieces, you can grate it on a fine grater.

2. Peel the pumpkin and cut into small pieces. You can also use frozen pumpkin - in pieces or, for example, in the form of puree. Peel the onion and chop finely.

3. Melt a piece of butter in a frying pan. Fry the prepared products over low heat for 5–7 minutes, stirring.

4. Add water to the pan and add salt, dried herbs, and spices. Or you can transfer the vegetables to a saucepan and add spices and herbs there. Cook over low heat after the water has boiled for 20-25 minutes until the vegetables are soft.

5. Now you can let the soup cool a little, taste for salt, spices and, if necessary, add what is missing.

With the arrival of autumn, all market stalls are simply full of the orange queen - pumpkin. It would seem that this bulky vegetable can only be used in fairy tales about Cinderella, but no. The use of pumpkins has gone far beyond fairy tales. They just haven’t come up with anything with pumpkin, from pancakes to pumpkin pies.

Pumpkin soup with ginger is a different story. Surely, few people know that pumpkin contains 5 times more carotene than carrots. There are a lot of multivitamins a large number of. This vegetable is good for the skin, heart and vascular system, reduces depression and much more. Just think about pumpkin soup and puree and you immediately imagine a fragrant plate of steaming orange puree. And the mood immediately improves.

Given our busy lives. We are always in a hurry to get somewhere and have no time left to prepare. Pumpkin soup with ginger comes in handy here. It cooks very quickly. The pumpkin is cooked for 30-40 minutes. You can use any broth, most often vegetable or chicken. There are a lot of different recipes for creamy pumpkin soup. But each contains spicy ginger and, of course, a storehouse of vitamins - pumpkin.

To choose the right pumpkin, you should adhere to the following rules: the tail must be dry; weight no more than 5 kg; the peel is dense and without spots; the pulp is not dry.

How to make pumpkin soup with ginger - 15 varieties

The most common additional ingredient- cream. It gives a creamy taste, adds fat and, of course, satiety to a pumpkin dish. Ginger is also indispensable here. After all, its properties are not inferior to immune-strengthening drugs.

Ingredients:

Pumpkin 2 kg
Carrots 600 g
Onions 3 pcs.
Cream 30% 200 ml
Ginger 40 g
Garlic 6 cloves

Preparation:

We peel all the vegetables: carrots, pumpkin and onions, then cut them into arbitrary pieces. Cut the garlic in half.

Heat a five-liter saucepan. Add sunflower oil, pour in all the vegetables. Fry over medium heat, covered, for 10 minutes.

Cut the peeled ginger into small rings and add to the pan. Fill in 2.5 liters of water. After boiling, cook for 20 minutes.

After the time has passed, beat thoroughly with a blender and add cream.

To feel it for yourself beneficial features pumpkin, you can’t help but taste pumpkin soup with the addition of ginger. This is a classic of the culinary genre. Processed cheese here the creamy component plays the role, the taste of which will not leave any member of the household indifferent.

Ingredients:

Pumpkin 1 kg
Ginger 1 pc.
Carrot 1 pc.
Onion 1 pc.
Processed cheese 2 pcs.
Chicken broth 1 l

Preparation:

In a heated frying pan, sauté the onions and carrots. We clean the pumpkin and set it to coarse. Reheat pre-cooked chicken bouillon.

Add pumpkin and broth to the frying and simmer until the ingredients are ready. Using a blender, puree vegetables.

Add the cheeses and stir constantly to dissolve them. If the porridge becomes thick, dilute it with broth.

Pumpkin Ginger Soup - Bacon, Pumpkin and Ginger

That perfect creamy, spicy flavor and smooth soup texture will make pumpkin one of your favorite vegetables. Achieve spicy taste will help: ginger, thyme and cinnamon.

Ingredients:

Bacon 200 g
Pumpkin 600 g
Carrot 1 pc.
Onion 1 pc.
Chicken broth 2 l
Ginger 1 pc.
Garlic 2 cloves
Hard cheese 50 g

Preparation:

Cleaning everything essential vegetables and cut into large cubes.

Place the pumpkin and ginger in pre-prepared chicken broth, which we pre-heat to a boil, add salt and pepper.

We fry carrots, onions and garlic in sunflower oil.

After the pumpkin is ready, add the roasted vegetables and use an immersion blender to bring it to a puree consistency.

The essence of cream soup is that it has a medium consistency. Therefore, it is imperative to drain the excess liquid. This is done through a sieve.

Then seasonings: thyme, cinnamon and black pepper. Add milk to the resulting puree and bring to a boil.

When served in soup it goes green onions, grated cheese and small pieces of fried bacon.

In many recipes pumpkin soup, the smoked ribs recipe reserves the right to lead. Many of us want to treat ourselves to smoked food. If it concerns soup, then you simply cannot find anything tastier.

Ingredients:

Pumpkin 1 kg
Ginger 1 pc.
Onion 1 pc.
Carrot 1 pc.
Smoked pork ribs 500 g
Garlic 4 cloves

Preparation:

Boil pork ribs in salted water, Bay leaf and peppercorns. Preparing the vegetables. Peel and cut into large cubes.

Sauté onions, carrots and garlic in olive oil. Add grated ginger and pumpkin to the vegetables, pour in the broth.

When ready, beat with an immersion blender. We disassemble the ribs, the meat mode is not large pieces, add when serving.

Pumpkin Ginger Soup - Celery, Pumpkin and Ginger

Beautiful, delicately textured pumpkin puree soup cooked in vegetable broth is an easily digestible first course that will ideally complement your diet. dietary nutrition and enrich the body with essential vitamins.

Ingredients:

Pumpkin 500 g
Celery stalks 2 pcs.
Onion 1 pc.
Fresh cilantro 1 bunch
Garlic 1 clove
Hard cheese 100 g
Cream 35% 200 ml
Orange ½ pcs.
Lemon 1 pc.

Preparation:

Cut celery in large pieces. Peel the vegetables: garlic, onions and carrots. We use half the onion. Chop coarsely.

Cooking vegetable broth: Place vegetables in a pan, add cilantro. Bring to a boil, strain. Coarsely chop the remaining onion.

Remove the skin from the pumpkin and chop it coarsely. Fry the onion and pumpkin in butter and olive oil until golden color, stirring constantly.

Pour in vegetable broth, adding orange and lemon zest, and the juice of ½ lemon.

Beat the finished pumpkin in a blender, adding broth little by little (the consistency of the soup depends on the amount of broth).

Before serving, add cream, grated cheese and cilantro.

Pumpkin soup with ginger - peas, pumpkin and ginger

Pumpkin soup with peas and ginger is rich in proteins. Therefore, in order not to have a severe effect on the stomach, it is necessary to add celery here.

It will help digest protein foods.

Peas need to be soaked overnight. If you haven't done this, then soak the peas for 1 hour. warm water and add a teaspoon of soda.

Ingredients:

Peas 200 g
Pumpkin 600 g
Ginger 1 pc.
Carrot 1 pc.
Onion 1 pc.
Chicken broth 1 l
Celery 3 pcs.

Preparation:

We wash the pre-soaked peas well and set them to cook in chicken broth.

When ready (30-40 minutes), strain the broth, place the peas on separate dish. Sauté vegetables: onions, carrots, garlic and celery.

Place the prepared pumpkin, ginger and prepared peas into the roast and pour in the broth. Simmer until done. Then use a blender to make puree.

For creamy taste You can use milk or cream. These ingredients are added after the vegetables are pureed.

Hot pumpkin soup has healing properties. It not only warms you up on a cool autumn day, but also restores the body after an infection. This soup is best served with garlic croutons.

Ingredients:

Pumpkin 1 kg
Carrot 1 pc.
Onion 1 pc.
Ginger 1 pc.
Garlic 2 cloves
Hot red pepper 1/3 pcs.
Rosemary 1 sprig
Chicken broth 1 l
Cream 10% 100 ml
Loaf 3 pieces

Preparation:

We clean all the vegetables: pumpkin, carrots, garlic, red pepper and onion. First, fry everything without the pumpkin.

After the frying is ready, add pumpkin, ginger and rosemary, pour in pre-prepared chicken broth and simmer for 30 minutes.

When ready, turn everything into puree using a blender and add cream. If necessary, add salt and pepper.

Serve with garlic loaf croutons. To do this, cut the loaf into strips and fry them on both sides in sunflower oil.

Place on a napkin to remove excess fat.

For those who don't like onion. There is a classic version of pumpkin soup with ginger, where leeks are used instead of onions. It has a less pronounced onion taste, but its beneficial properties are not inferior to onions.

Ingredients:

Pumpkin 1 kg
Leek 1 pc.
Ginger 1 pc.
Carrot 1 pc.
Potatoes 1 pc.
Vegetable broth 1 l

Preparation:

Sauté carrots and leeks in sunflower oil. Add chopped pumpkin, potatoes and grated ginger, add broth and simmer for about 40 minutes until the vegetables are soft.

Beat with a blender. Serve with garlic croutons.

Usually pumpkin soup with ginger is prepared without adding potatoes, but this option is an exception. And it turns out very tasty and even more satisfying than in classic version. Roasted pumpkin seeds will complement the taste of the first course.

Ingredients:

Pumpkin 2 kg
Potatoes 6 pcs.
Carrot 1 pc.
Garlic 2 cloves
Ginger 1 pc.
Onions 2 pcs.
Cream 35% 100 ml
Pumpkin seeds 50 g
Chicken broth 0.5 l

Preparation:

We clean all used vegetables. Initially, we fry garlic and onions in a saucepan.

When garlic is used in frying, it should not reach a golden color, otherwise it will taste bitter in the dish.

Add pumpkin, ginger, carrots to the vegetables and fill halfway with chicken broth. Cook until done.

After cooking, if there is excess liquid, drain it. Beat everything with a blender. Add cream.

When serving, sprinkle with toasted pumpkin seeds.

Pumpkin Ginger Soup - ham, pumpkin and ginger

Pumpkin soup is a dish that warms us up during the cold season. Pumpkin season doesn't just fall in the fall. It can be frozen and the taste of cooked pumpkin soup will be no different from fresh.

Ingredients:

Pumpkin 500 g
Ginger 1 pc.
Ham 200 g
Onion 1 pc.
Cumin 1 tsp.
Carrot 1 pc.
Garlic 4 cloves
Chicken broth 1 l
Flax seeds 20 g

Preparation:

Sauté vegetables: carrots, onions, garlic and cumin. Add the prepared pumpkin to the vegetables, after 10 minutes grated ginger.

Pour in chicken broth and leave to simmer for 20-30 minutes. Salt to taste if the broth was not salty. Beat with a blender.

If you don't have a hand blender, you can use a fine sieve to puree all the ingredients. When serving, add ham.

First fry the ham a little.

Pumpkin Ginger Soup - Cumin, Pumpkin and Ginger

Pumpkin soup is especially beneficial for its warming qualities. Coming from the street and eating a plate spicy soup with ginger, you immediately feel warm both in your soul and in your stomach. With the arrival of autumn, the market is simply dotted with this vitamin beauty.

Ingredients:

Pumpkin 2 kg
Ginger 1 pc.
Carrots 2 pcs.
Onions 2 pcs.
Cumin 1.5 tsp.
Oregano 1 pinch
Perushka root 4 pcs.
Garlic 6 cloves
Chicken broth 1 l

Preparation:

We pre-clean the vegetables. Grate the carrots on a coarse grater, and grate the onion into half rings. Press down the garlic with a knife.

Fry everything in a frying pan with olive oil, add cumin and oregano. Place pumpkin and ginger into chicken broth and simmer until tender.

When ready, add the frying mixture and bring to a puree-like consistency using a blender. Salt and pepper to taste.

Pumpkin soup with ginger - wine, pumpkin and ginger

Pumpkin soup with wine is called bisque. This soup improves digestion, and aroma properties Even your neighbors will be forced to visit you.

Ingredients:

Pumpkin 400 g
Ginger 1 pc.
Lemon juice 1 tbsp.
Onion 1 pc.
Garlic 2 cloves
Hot red pepper 1/3 pcs.
Dry white wine 150 g
Rosemary 1 sprig
Chicken broth 400 ml
Sour cream 20%

Preparation:

Sauté finely chopped vegetables: onions, hot pepper and garlic. Add fresh or dried rosemary here.

When the onion is soft, add wine and simmer for 10 minutes. Then throw in the pumpkin and add chicken broth as needed.

In about 20 minutes. When the pumpkin is soft, turn off the heat and blend with a blender. Serve with sour cream.

Pumpkin Ginger Soup - Parmesan, pumpkin and ginger

This pumpkin soup recipe instant cooking. It is proposed not to boil, as is usually done, but to stew the pumpkin. Parmesan will give the taste richness and a pleasant creamy hue.

Ingredients:

Pumpkin 500 g
Carrot 1 pc.
Onion 1 pc.
Cream 20% 100 ml
Parmesan 50 g
Vegetable broth 1 l

Preparation:

It is necessary to peel all vegetables. Cut carrots, pumpkin and onions into small pieces.

Place in a heated frying pan in the following order: first the pumpkin and carrots, then, after the vegetables have become soft, add the onion. Pour in vegetable broth and simmer until done.

To prepare vegetable broth, you will need to place in a saucepan with water: carrots, onions, bay leaves, peppercorns, parsley root and a bunch of any greens. Then take out all the ingredients and strain the broth.

Beat with a blender and add cream. Salt and pepper to taste. When serving, sprinkle with grated Parmesan.

Pumpkin soup with ginger - veal, pumpkin and ginger

Children love pumpkin soup with ginger and veal. Although it takes a little longer to prepare, it is important to bring the beef or veal to the correct condition so that the meat melts in your mouth, and the remaining stages of preparation will not be difficult.

Ingredients:

Veal 500 g
Pumpkin 500 g
Lemon 1 pc.
Beef broth 1 l
Ginger 1 pc.
Butter 20 g
Potatoes 1 pc.

Preparation:

Cut the veal into small cubes and fry on butter until golden brown.

Add pumpkin and potatoes to the meat, cut them arbitrarily, but into manageable pieces, because this is not a puree soup.

Fill in beef broth and add lemon juice, salt, pepper and grated ginger. Cook for about an hour until the meat becomes very soft.

Pumpkin Ginger Soup - Chicken, Pumpkin and Ginger

This pumpkin soup is useful in the autumn, when it is necessary to boost immunity. Thanks to the ingredients, the soup is very light and tasty.

Ingredients:

Chicken drumstick 5 pcs.
Pumpkin 500 g
Onion 1 pc.
Ginger 1 pc.
Nutmeg
Butter 20 g

Preparation:

Cook the chicken drumstick in salted water until tender. Peel the pumpkin from pulp and rind and cut into large cubes.

Cut the onion into half rings and fry in butter in a saucepan with a thick bottom. Then add pumpkin, ginger and nutmeg on the tip of the knife.

After simmering a little, add broth. Once ready, beat all ingredients with a blender.

Separate the meat from the bone and place it on a serving plate for each person, sprinkle with herbs.

Pumpkin soup with ginger – recipe with photos step by step:

Fresh and juicy pumpkin with bright, sweet flesh, remove the hard skin and seeds from the fibrous center. Cut into small cubes so as not to cook it too long. Cut fresh potatoes into the same size pieces.

Add both vegetable slices into the pan.

Fill with water so that the vegetables are just covered with liquid, otherwise your soup will be too watery and not as rich in taste. Throw in a laurel leaf and peas allspice, which will certainly need to be caught before the grinding stage. Let the pumpkin and potato cubes cook until cooked and completely softened. Depending on the varieties of pumpkin and potatoes, the cooking time can vary from 10-15 minutes to 20-25. Check with a wooden skewer or fork to ensure the vegetables are completely cooked.

While the pumpkin is cooking, let's take care of the onions and garlic. Fry the onion in butter until golden and pleasant to the eye, then add slices of garlic and grated ginger root to the oil (remove the brown skin first). Saute everything together for literally 10-20 seconds so that the garlic and ginger do not have time to fry, but only permeate the entire hot onion mass with their amazing mouth-watering aromas. Remove from the stove.

Place the contents of the pan along with the oil into the pan.

Add spices - sweet paprika, turmeric, and salt to your taste.

Mix, remove from heat and use an immersion blender as an assistant. On high speed Bring the pumpkin-ginger soup to a puree.

Cut the processed cheese into slices or medium cubes and add to the pumpkin puree.

Put the soup back on low heat and melt the cheese cubes until you get a creamy, beautiful creamy texture.

As soon as the puree soup has become uniform in color, remove the pan from the heat and be sure to let it stand for at least 5-7 minutes.

Pumpkin soup with ginger is ready!

Heat sunflower oil in a saucepan and add coarsely chopped onion and garlic, fry a little until fragrant.

Chop the pumpkin coarsely, randomly. Place in a saucepan and stir in the onion and garlic.

After a couple of minutes, pour water over the pumpkin so that it is slightly uncovered. During the cooking process, the pumpkin will give juice and there will be enough liquid. Add salt to the pan.

Cut off the desired amount of chili pepper and peel the ginger root.

Cut the pepper into pieces and add to the soup. Also add ground cinnamon. Cook the pumpkin until soft.

When the pumpkin becomes soft, add grated ginger root, simmer for a couple more minutes, remove from heat and let steep for 10-15 minutes.

Puree the soup using an immersion blender. Taste for salt and add any missing spices if necessary.

Useful and delicious creamy soup pour pumpkin with ginger into plates and serve immediately. The soup turns out to be lean, but for myself I add sour cream and pumpkin seeds.