Pumpkin velvet soup with fresh ginger

Also this year autumn came. I always had mixed feeling regarding this season. When I used to go to school it always made me little bit melancholic to think about autumn cause it meant going back to school desk. Nevertheless I always appreciated and loved this season for the explosion of colors found in the falling leaves that seem to want to fight against the grayness of the sky. Also, autumn means coziness. It’s by far the warmest season there is. it inspires intimacy and calmness. It’s a beautiful feeling, after an hectic summer, full of activity, to go back to normality, to one’s own rhythms. After all, is there anything cozier than being at home, under a blanket, with a good book and a cup of tea and a light rain to look from the window?

Autumn also mean pumpkin!

Pumpkin velvet soup with fresh ginger

I personally love this velvet soup. I prepared it for the first time in Italy years ago and I remember it was a success: dad and granny enjoyed it. The match pumpkin + ginger is incredible, really, you definitely have to try it! Those are two tastes that were born to be together, they complete and enhance each other. The ginger gives a spicy note that harmonize perfectly the dish. And we don’t even have to say anything about the amazing color of this soup, do we?

Pumpkin velvet soup with fresh ginger

Yum

Pumpkin fresh ginger velvet soup
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8 people
 
Ingredients
  • 500 g potatoes
  • 500 g pumpkin
  • 1 onion
  • 2 garlic cloves
  • 10 g fresh ginger
  • 1 vegetable stock
  • Olive oil to taste
  • Salt to taste
  • Pepe to taste
  • Water
  • Sunflower and pumpkin seeds
  • Parmesan cheese
  • Milk flakes
  • Bread croutons
Preparation
  1. Finely cut the onion, the garlic clove, the fresh ginger and brown them in a pan with two tablespoon of olive oil
  2. Peel, wash and cut grossly the potatoes. Clean the pumpkin and cut it into big pieces
  3. Once the onion will be ready, add the potatoes in the pan and a vegetable stock. Cover with water and boil for 30 minutes
  4. Add the pumpkin and water if needed. Boil for other 10 minutes
  5. With an immersion blender, blend the soup till creamy structure
  6. Add salt and pepper to taste
  7. Serve hot with olive oil, grated Parmesan cheese, slightly toasted seeds, milk flakes and bread croutons

Pumpkin velvet soup with fresh gingerPumpkin velvet soup with fresh gingerPumpkin velvet soup with fresh ginger


TRADUZIONE ITALIANA

Thais FK

Italian photographer, recipe developer and content creator, Thais came to Finland by chance, but stayed for love. Through photography she tells stories about traveling, eating, cooking and living sustainably, in order to discover new cultures and not to forget her origins. Thais FK's portfolio: thaisfk.com

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