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2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
We prepare a delicious and rich vegetable puree pumpkin soup for every day. A special approach to cooking and spices give the soup an oriental touch.
Pumpkin - 0.8-1 kg
Garlic - 4-6 cloves
Salt to taste
Ground black pepper - to taste
Vegetable oil - 2-3 tbsp.
Butter - 1-2 tablespoons
Onions - 1 pc.
Ginger root - to taste (2-3 centimeters or more)
Hot pepper - to taste
Broth or water - 0.8-1.3 l
Lemon or lime juice - to taste
Fresh greens to taste
Cream or sour cream - to taste
Nuts to taste
- 64 kcal
- 1 hour
- 1 hour
Photo of the finished dish
Step by step recipe with photo
Pumpkin soups are never too many! There are several options on our site, but I want to suggest you cook an Asian style pumpkin soup. Without plunging into the eastern philosophy of combining products with the energy of Yin and Yang, I will simply say - this soup is worthy of your attention!
Like many oriental dishes, Asian Pumpkin Cream Soup has a unique aroma and flavor. And the point here is not in some exotic spices and outlandish seasonings, but in a special approach to cooking and a balanced, harmonious combination of tastes.
Apart from the time for baking the pumpkin in the oven, the soup is cooked in 10-15 minutes. There are a minimum of components in it, and even less spices. The taste is based on the so-called three whales of Asian cuisine - onion, ginger and garlic. A few simple tricks, such as pre-baking the garlic in the oven, frying the onion with a drop of butter, add delicious caramel notes to its taste. The finished soup turns out to be rich, spicy and aromatic, and if you do not add cream, it is also dietary.
I'm just in love with this soup and I cook it very often during the pumpkin season. Try it too, maybe you will like the spicy Asian creamy pumpkin soup ?!
Prepare ingredients according to the list.
I highly recommend adding lemon or lime juice to the main ingredients in the photo. It is much more familiar, including me, to use sour cream or cream, but it is in this case that lemon or lime juice added to the prepared soup works wonders. Try it!
Make cruciform cuts on the pumpkin slices, cutting through the flesh almost to the very crust. Brush the pieces with vegetable oil, season with salt and pepper and add a few unpeeled garlic cloves.
Bake the pumpkin with garlic until tender in an oven preheated to 200-220 degrees. This usually takes 35–45 minutes.
Pour some vegetable oil into a saucepan and add 1-2 tablespoons of butter. Add the onion to the heated oil and, stirring occasionally, fry until golden brown. Then add the peeled baked garlic cloves and sauté everything together for another minute or two.
Separate the pumpkin pulp from the peel.
Add pumpkin slices to a saucepan with onion and garlic frying. Add the ginger root grated on a fine grater and a little hot pepper to taste.
When adding rich and pungent spices such as ginger and hot peppers, be guided by your taste. I love the bright, slightly pungent flavor of the spices in this soup, and I add my thumb of ginger and half a fresh chili (no seeds).
Add broth or water to the pot. Bring soup to a boil and purée with a blender.
Turn off the fire. Season with salt, ground black pepper and lime juice to taste.
Decorate the finished soup as desired. Serve with sour cream or cream, nuts, sprinkle with fresh herbs, chili.
Asian baked pumpkin cream soup is ready. Enjoy your meal!