Velvet pumpkin soup recipe with ginger
Our version of velvet pumpkin soup with cream has a rich, deep flavor that everyone will remember. By adding apple and carrot, we give the pumpkin soup a more intense sweetness, while the balsamic cream, Messino, is used to bond all the ingredients together with its acidity. Garnish your soup with spicy ginger and pumpkin seeds for some playful crunchiness.
Υλικά
- 1 kg pumpkin
- 200 gr dry onions
- 150 gr leek
- 1 green apple
- 1 carrot
- 50 gr fresh ginger
- 100 gr butter
- 500 ml chicken broth
- salt
- 60 gr heavy cream
- Some Greek Yogurt
- MESSINO Classic Balsamic cream
- Pumpkin seeds
Οδηγίες
- Chop the pumpkin, onion, leek, apple and carrot into large pieces
- Melt the butter in a large saucepan. When it has melted, add the chopped vegetables. Wait until they are well-browned and tender
- Reduce the heat to medium, add the Messino Balsamic Vinegar, the grated ginger, and the chicken stock, and bring to a boil
- When the vegetables are ready (soft), add the heavy cream and simmer for another 15 minutes, so the soup gets thick
- Blend the soup with a hand blender and season with salt
- Serve the pumpkin soup hot and garnish with Messino Balsamic cream, Greek yogurt and pumpkin seeds
Extra Tip:
- If you want to bring out the sweet pumpkin flavors even more, use your oven too!
- Slice the pumpkin and preheat the oven to 180C fan
- Place on a baking tray lined with greaseproof paper, flesh side down, and bake for 45 minutes
- Leave to cool, scrape out the crumbs, and add the stock to the rest of the mixture
- This will remove the moisture from the material and prevent the soup from being 'watery'