ANOTHER FORM OF PUMPKIN SOUP
One of the elements of healthy cooking is cooking soups in a small amount of water. This not only helps in maintaining vitamins and minerals (which otherwise will disperse), but also creates a richer taste that will satisfy the palate of gourmets.
Ginger adds sharpness and warms up in autumn evenings.
The soup is ideal for work, for example in a jar, with the addition of toasts or mozzarella.
- 3-4 tablespoons of oil
- 1 pcs of onions
- 1 clove of garlic
- 750 g pumpkin (small Hakkaido)
- 1 piece of zucchini (yellow)
- 1 piece of carrot
- 1 piece of red pepper
- 500 ml vegetable broth (water)
- 1 teaspoon of grated fresh ginger
- 1 teaspoon of turmeric
- lemon juice
- mozzarella tart (to be served
- natural yogurt (to be served)
- salt and pepper
Heat the oil in a rather large pot with 2 tablespoons of water. Peel the onions, cut into thin slices, then fry them in a pan with oil and a clove of garlic for 2-3 minutes, on low heat until it is soft. Prepare the pumpkin by removing the skin and seeds. Slice the pulp into small pieces about 2 – 3 centimeters, then add them to the onion and mix well to give them a taste. Peel the carrots, cut into slices and add to the pumpkin, stirring again. Cut into pieces of courgettes and add to the pumpkin. Do similarly with red peppers. Add broth or water. Cook on low heat for about 10 minutes and then add ginger starting from half a teaspoon. Add a little lemon juice and cook for about 15 minutes, until the carrots and pumpkin are soft. Then blend the vegetables for cream. Season with turmeric, pepper and salt It tastes good naturally, but you can serve with a little olive oil or a spoon of Greek yogurt (vegan yogurt), black pepper, fresh basil.It tastes great to me with grated mozzarella melt in a hot soup. Enjoy your meal!
* you can use meat broth