Ginger soup is usually prepared in the cold season, as it warms well. In addition, from mid-autumn to spring, the pumpkin is perfectly stored and can diversify the diet. Sunny soup will be the decoration of the table, although cooking it is not at all difficult.
Ginger Pumpkin Soup: General Cooking Principles
Pumpkin soup with ginger is suitable as a lean dish if cooked on water or vegetable broth. However, the hot dish goes well with meat. It can be served with smoked sausages, boiled chicken, ham. Also suitable for serving dishes are crackers, fresh herbs, especially cilantro. A handful of hard or cream cheese added to each plate before serving will help to increase the viscosity of the dish.
The main attention in the selection of ingredients should be given to 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 do not have to be thrown away during cleaning. They can be fried and added to the finished dish in the form of decoration.
Traditional Ginger Soup Recipe
The amount of ingredients is optional. If desired, you can add a little more tomatoes, then the ginger soup will get a beautiful reddish tint. Bell pepper must also be taken in red so that it fits well with the red-orange color of the finished dish. And it is advisable to choose cream with high fat content.
Ingredients
• ½ pumpkin;
• 2 small onions;
• 1 pod of sweet red bell pepper;
• 1 tomato;
• 1 clove of garlic;
• 0.5 cups 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. The pumpkin needs to be cooked. To do this, cut it into large cubes and fill it with water so that it completely covers the vegetable. You need to cook until soft, it's about half an hour.
2. In a skillet in vegetable oil, fry garlic chopped or chopped with garlic over low heat.
3. After 1-3 minutes, add onions to the pan. You can cut it in any convenient way, since later it, like other ingredients, will be mashed.
4. When the onion becomes soft and transparent, add the tomato and pepper into the pan, cut into medium slices for better frying.
5. Add the butter, ginger and sugar to the mixed vegetables, after which we cover the bowl with the soup with a lid and leave over low heat.
6. When the vegetables are stewed and soft, add them to the pumpkin broth and mash with a hand blender.
7. Cream and salt are added to the finished puree. Curry is best suited for spices, as it will not only enhance the taste, but also make the soup more saturated.
Ginger and Carrot Pumpkin Soup
Carrots go well with pumpkins, so they are often used to make ginger soup. They are perfect in color, so the consistency of the finished dish will be more uniform in color than with other vegetables.
Ingredients
• ½ pumpkin;
• 60 g of grated ginger;
• 60 g of olive oil;
• 0.5 cups cream with a fat content of 20%;
• 1 onion;
• Salt and spices to taste.
Cooking
1. In a saucepan, heat olive or sunflower oil and fry chopped onions with grated ginger in it. Pumpkin soup with ginger can do without onions, so you can exclude it if this ingredient is not like. However, frying with onions is more flavorful and better permeates the rest of the ingredients.
2. Add the carrots to the golden onions. It is better to cut into small circles or strips, so that it is well-fried.
3. When the carrots are slightly fried, water or vegetable broth is added to the pan. 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 very little so that the liquid covers the carrots.
4. When the carrots in the broth become soft, add slices of pumpkin to the container and pour 5 cups of vegetable broth or water. And leave on low heat for about 25 minutes under the lid.
5. Once the pumpkin is soft, grind the soup with a blender.
6. In the pumpkin soup with ginger, add cream, salt, spices and leave it on fire for several minutes.
Pumpkin Ginger Cream Soup
Thanks to the potatoes, the finished dish will be thicker, so it is rarely served without meat cuts. The meat can be finely chopped and simply laid out in a slide in the center of the soup plate.
Ingredients
• ½ pumpkin;
• 2 heads of white or onion;
• 1 clove of garlic;
• 60 g of ginger root;
• 1 potato;
• 60 g butter;
• 0.5 cups of fat cream;
• Smoked brisket portioned;
• Salt and spices to taste.
Cooking
1. In melted butter, fry a mixture of ginger, garlic and onions. You can immediately add spices to the mixture to enhance the aroma. Frying can be done immediately in a pan.
2. When the ginger-onion mixture becomes soft, add potato slices with pumpkin to the pan. Fill everything with meat broth or water (up to 1 liter of liquid) and after boiling leave the soup to simmer over low heat for about half an hour.
3. Since for cooking we added a lot of water, which should cover the vegetables, it was not all evaporated in the process. You can drain about half of the remaining liquid and only then grind the pumpkin soup with ginger.
4. Cream is poured into the slurry of a semi-liquid consistency. Be sure to add salt before pouring the soup on the plates.
Pumpkin Soup with Ginger and Coconut Milk
Using coconut milk instead of cream is ideal for making vegetarian dishes. You can also use soy milk, but coconut gives the dish along with spices a unique taste.
Ingredients
• 1 whole pumpkin;
• 2 onions;
• 60 g of ginger;
• 0.5 cups of coconut milk or cream;
• 60 g of sugar;
• 1 tbsp curry;
• 0.5 tsp zirs;
• Salt to taste.
Cooking
1. Bake pumpkin in the oven, so take unpeeled. Cut it into 2 parts and remove the soft part with stones. Lubricate the surface with vegetable oil and bake at 180 degrees from half an hour to 40 minutes, until it softens.
2. While the pumpkin is preparing, you can fry the onion in oil until golden brown.
3. In the pan, mix the fried onions, stewed pumpkin, spices. Pour it all ½ liter of water and cook for 15 minutes. Before sending the pumpkin into the pan, separate the pumpkin from the peel with an ordinary spoon.
4. Puree the dish with a hand blender, pour coconut milk, sugar and salt. Leave the dish on low heat for a couple of minutes, but do not bring to a boil.
Fragrant Pumpkin and 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
• ¼ head of pumpkin;
• 3 large potatoes;
• 1 onion;
• 1 clove of garlic;
• 60 g butter;
• 60 g of ginger;
• 3-4 tablespoons 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 onions. Fry them in a pan with butter. You can cook right in the pan.
2. We add potatoes, pumpkin and ginger to the aromatic mixture. Lightly fry vegetables and pour meat broth and wine. It is advisable to take about 4-5 glasses of broth.
3. After boiling, cook the ginger soup for another 25 minutes.
4. Puree the pumpkin soup with ginger, season with cream, salt and spices and cook for another 3 minutes.
Shrimp Ginger Soup
This version of the dish looks very nice when served at the table. You can add cream at the last stage, but this ingredient is optional.
Ingredients
• ½ head of pumpkin;
• 60 g of ginger root;
• 1 large onion;
• 1 carrot;
• 2 potatoes;
• 60 g butter;
• Shrimps portioned;
• Salt and spices to taste.
Cooking
1. Bake carrots and pumpkins at 180 degrees in the oven for 15 minutes. In order for the vegetables to retain 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 onion in butter until golden.
3. In boiling water, add all the vegetables, including ginger and onions. From the pan in which the onions were fried, collect the oil 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 clear of the shell. Fried shrimps prepared in batter. Batter is prepared at one’s 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 savory.
6. Puree the finished soup, add salt and spices.
7. Pour the hot pumpkin soup with ginger and add 3-4 fried shrimps to each plate.
Tips and Tricks: Cooking Ginger Soup
Pumpkin is a fairly hard vegetable, so you need to cook it more than the rest of the ingredients for ginger soup. Whether you bake or boil it, you need to cut into cubes of the same size so that they become soft at about the same time.
Grated ginger is most often used to make soup. 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, sliced in circles. And before pureeing, they are simply taken out and thrown away.
The consistency of ginger soup is determined by the hostess 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 more dense after pureeing will not work.
