Sunny soup The Queen of Autumn - a bright orange pumpkin walks safely in the spring and continues to give us carotene and a lot of vitamins. Pumpkin is perfectly preserved, and it's a pleasure to use it in preparing spring dishes. Some people are confused by the smell of pumpkin, but in this case you can also experiment. The combination of products with spices should be treated with caution. And, nevertheless, the pumpkin is perfectly combined with the bright taste and aroma of ginger. Ginger is a storehouse of useful substances. An unusual tart and spicy aroma gives it essential oils. That's why combining ginger and pumpkin in soup, we get a new bouquet of smells. Yes, and who will not cheer up the fragrant orange "sun" in a plate!
Ingredients:- Pumpkin 400 g
- Carrot 1 pc.
- Celery root 100 g
- Onion 2 pcs.
- Fresh ginger 30 g
- Garlic 2 cloves
- Olive oil 2 tbsp. l.
- Pepper black ground 1 pinch
- Salt 2 tsp.
- Water boiled 1 tbsp.
- Step 1 To make soup, we need a pumpkin, celery root, carrots, fresh ginger root, onion, garlic and black pepper.
- Step 2 Onion, garlic and ginger root finely chopped.
- Step 3 Pumpkin, celery root and carrots cut into cubes.
- Step 4 Preheat 2 tablespoons of olive oil in a saucepan and add onion, garlic and ginger. Stir with a spoon, let it sit for a while.
- Step 5 Then add the cubes of pumpkin, celery root and carrots. Mix everything, burn for 5 minutes. Then add the boiled water so that it can cover the vegetables by 2 cm from the top. Close the pan with a lid, and simmer on low heat for 20 minutes.
- Step 6 Merge the resulting vegetable decoction, and use a blender to crush the vegetables into the gruel.
- Step 7 In the grinded vegetables, pour the broth again and put on a plate, salt and pepper to taste. Once the soup boils, it's ready. Bon Appetit!