Pumpkin Soup with Ginger, Cinnamon and Walnuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg pumpkin (se) (Hokkaido)
- 2 onions)
- 2 cloves garlic
- 1 piece (s) ginger root, walnut-sized
- 4 tablespoon butter
- 1.6 liters vegetable stock, instant
- 500 g cream
- 4 tablespoon walnuts
- Powdered sugar, for dusting
- salt
- 1 pinch (s) cayenne pepper
- 1 pinch (s) cinnamon
- 2 teaspoons sugar, brown
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin, clean, cut in half, core, cut into wedges and dice. Peel the onions and garlic, peel the ginger, dice everything finely.
- Heat the butter in a saucepan. Sauté the pumpkin, onions, garlic and ginger in it. Deglaze with broth and cream and simmer for 20 minutes.
- Roughly chop the nuts and roast them in a pan without fat. Dust with the icing sugar, caramelize a little and remove from the pan.
- Puree the soup. Season to taste with salt, cayenne pepper, cinnamon and brown sugar. Arrange in bowls and sprinkle with the nuts.
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