Pumpkin Cream Soup with Ginger - photo 1
← Recipes

Pumpkin Cream Soup with Ginger

Pikantne Valentine's Day Appetizers 60 min Medium 8 wyświetleń ~14.62 PLN - (0)
Rate:
(0)
Start Cooking

Description

Delicate, velvety pumpkin cream soup with fresh ginger — an ideal proposal as a romantic appetizer for Valentine's Day. The soup combines the sweetness of roasted pumpkin and carrot with the spicy, slightly piquant note of ginger and the subtle acidity of orange juice. Served with a dollop of cream, toasted pumpkin seeds, and a few drops of truffle oil, it creates an elegant, visually appealing composition. This dish warms you up, is creamy yet light; it pairs wonderfully with a crunchy baguette or herb croutons. It can be prepared in advance and gently reheated before serving.

Ingredients (15)

Servings:
4
  • Pumpkin (flesh, peeled and chopped) 800 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Fresh ginger 20 g
  • Carrot 1.3 szt.
  • Potato 1 szt.
  • Butter 30 g
  • Vegetable broth 800 ml
  • 30% cream 100 ml
  • Orange juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 2 szczypty
  • Nutmeg (grated) 1 szczypta
  • ✨ Opcjonalne
  • Roasted pumpkin seeds 30 g
  • Truffle oil (drops for decoration) 1 łyżeczka
💰 Szacowany koszt dania: ~14.62 PLN (3.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients: peel the pumpkin with a knife and remove the seeds (scoop them out with a spoon), cut the flesh into cubes about 2–3 cm on each side (smaller pieces will cook faster). Peel the onion and chop it finely. Peel the carrot and slice it or cut it into half-moons. Peel the potato and cut it into cubes similar in size to the pumpkin. Finely chop the garlic or press it through a garlic press, grate the ginger on a fine grater or chop it very finely.

Ingredients: Pumpkin (flesh, peeled and chopped), Onion, Carrot, Potato, Garlic, Fresh ginger
Use a sharp chef's knife and a cutting board. If the pumpkin is very large, you can cut larger pieces — this will extend the cooking time. Make sure the vegetable pieces are of similar size; this way they will cook evenly.

Sautéing Aromatics

2

In a large, heavy pot (capacity 2.5–3 l), heat the butter over medium heat. When the butter melts and starts to foam slightly, add the onion. Sauté the onion for 5–7 minutes, stirring with a wooden spoon, until it becomes translucent and soft — it should be clear, not brown. Add the garlic and ginger, and sauté for an additional 30–60 seconds until you can smell the aroma — be careful not to burn the garlic.

Ingredients: Butter, Onion, Garlic, Fresh ginger
Use a wooden spoon or silicone spatula. The best choice is a pan or pot with a thick bottom; this way, the butter won't burn as easily. If the garlic starts to brown too quickly, lower the heat — burnt garlic gives a bitter taste.

Adding vegetables

3

Add the chopped pumpkin, carrot, and potato to the sautéed onion. Stir everything for 2–3 minutes to coat the vegetables in butter and aromas. This brief sauté will enhance the flavor of the pumpkin.

Ingredients: Pumpkin (flesh, peeled and chopped), Carrot, Potato
Use a spatula to gently stir — you don't need to fry until browned, just enough for the vegetables to lightly brown and absorb the aroma of the butter with the onion.

Cooking

4

Pour vegetable broth into the pot to cover the vegetables (we used 800 ml). Increase the heat, bring to a boil, then reduce the flame to low/medium-low and cook partially covered for 20–25 minutes. Check the softness of the vegetables with a fork — the pumpkin and potato should be soft and easily pierced (the fork goes in without resistance).

Ingredients: Vegetable broth
The best pot is one with a heavy bottom and a fitting lid. Cook on a low enough heat for the broth to simmer gently, not boil vigorously — a rapid boil can break the structure of the soup and cause a loss of flavor clarity.

Blending and seasoning

5

When the vegetables are soft, remove the pot from the heat. Use an immersion blender (preferably) and blend the soup directly in the pot until smooth — move the blender slowly from the bottom to the top for 2–4 minutes, until there are no lumps. If you are using a countertop blender, blend in batches: fill the blender to 2/3 full, blend each batch on high speed for 30–60 seconds. The consistency should be silky and uniform.

Ingredients: 30% cream, Orange juice
Be careful when blending hot liquids — keep the blender lid on (if using a jug) and start at the lowest speed. If the soup is too thick, add 50–100 ml of broth or water. If the soup is too thin, cook for another 5–7 minutes uncovered to slightly reduce the liquid.

Seasoning

6

After blending, add the cream and orange juice, mix thoroughly with a spoon, and gently heat for 2–3 minutes over low heat — do not let it boil. Season with salt, pepper, and grated nutmeg. Taste and adjust the flavor if necessary: more salt, a few drops of orange juice, or a bit of cream if needed.

Ingredients: 30% cream, Orange juice, Salt, Black pepper, Nutmeg (grated)
Add salt gradually — the broth often already contains salt. Nutmeg has a strong flavor; add just a little, and if you want, you can always add more later.

Optional straining (smoothness)

7

If you want to achieve an exceptionally silky texture, strain the soup through a fine sieve or chinois, pressing it with a wooden spoon. This will remove any remaining fibrous pieces of pumpkin.

Use a large sieve and a wooden spoon to strain. This step is optional, but it gives a restaurant-quality effect — it takes about 5 minutes.

Serving

8

Serve the soup hot in warmed bowls. For each portion, pour in the soup, add a dollop of cream, sprinkle with toasted pumpkin seeds, season with a bit of freshly ground pepper, and optionally drizzle with a few drops of truffle oil for effect. Garnish with a leaf of fresh cilantro or parsley, if desired.

Ingredients: Roasted pumpkin seeds, Truffle oil (drops for decoration)
To warm the bowls, use hot water — pour it into the bowls for 1–2 minutes, then pour it out and immediately ladle in the soup. Additionally, you can add pumpkin seeds to enhance the texture and truffle oil for decoration (optional).

Serving and final tips

9

Serve immediately, preferably as an appetizer before the main course. If you prepare the soup in advance, cool it quickly to room temperature and store it in an airtight container in the refrigerator for up to 48 hours. Before serving, gently reheat over low heat, adding a little cream if the consistency has thickened while cooling.

Do not allow the soup to boil vigorously after adding the cream — it may curdle. If the soup curdles, blend it again or add a bit of hot broth and blend on low speed.

Fun Fact

💡

Pumpkin was cultivated by the indigenous peoples of North America. Creamy pumpkin soups gained popularity in European kitchens after pumpkin was introduced to Europe in modern times. Ginger added to soups is a popular technique in Asian cuisine, combining spicy aroma with the mild sweetness of pumpkin.

Best for

romantyczna kolacja Walentynki jesienno-zimowe wieczory przystawka przed daniem głównym

Tips

🍽️ Serving

Serve the soup in warmed bowls, garnished with a dollop of cream, toasted pumpkin seeds, and a few drops of truffle oil. A lightly toasted baguette or herb croutons pair well with the soup. For a vegan version, replace the cream with coconut milk and use oil instead of butter.

🥡 Storage

Store the soup in the refrigerator in an airtight container for up to 48 hours. You can also freeze the soup in portions for up to 3 months (do not add cream before freezing — add it after thawing and reheating). Reheat slowly over low heat, stirring to avoid burning.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Baked Potatoes with Herbs 90 min

Baked Potatoes with Herbs

Valentine's Day
Beef rolls with mushroom filling 120 min

Beef rolls with mushroom filling

Valentine's Day
Vegetable curry with jasmine rice 60 min

Vegetable curry with jasmine rice

Valentine's Day
Garlic Butter Shrimp 25 min

Garlic Butter Shrimp

Valentine's Day
Potato casserole with cheese 90 min

Potato casserole with cheese

Valentine's Day
Pasta with pesto sauce and chicken 45 min

Pasta with pesto sauce and chicken

Valentine's Day

Recipe Categories

Valentine's Day
Valentine's Day

Valentine's Day is a special occasion when love and romance intertwine in culinary delights. It's a time when couples celebrate their feelings, often around a shared table. Traditionally, on this day, dishes are prepared that not only please the palate but also create a magical atmosphere. A red ...

See all recipes in this category
Appetizers
Appetizers in: Valentine's Day

Sensual appetizers that will stimulate the appetite and set the mood for Valentine's Day. Elegant and delicious!

See all recipes in this category
Reklama