2020-08-13 / test@t
Pumpkin soup with ginger and fried seeds
- 800 g pumpkin
- 2 medium onions
- 4-5 cloves of garlic
- 3 cm fresh ginger root
- 2 tbsp. l. extra virgin olive oil
- 1 tsp turmeric
- salt, freshly ground black pepper
- 20 g peeled unroasted pumpkin seeds, for serving
STEP-BY-STEP COOKING RECIPE
Peel the pumpkin from the peel and seeds (leave the fibers in which the seeds are hidden - they have all the aroma). Cut the pulp into small pieces.
Peel the onion, garlic and ginger, chop finely. Heat oil in a heavy-bottomed saucepan, add onion, garlic and ginger, fry for 5 minutes.
Add pumpkin and cook for 5-7 minutes. Sprinkle with turmeric, salt, and pepper.
Pour the contents of a saucepan with 800 ml of cold drinking water, bring to a boil over high heat, reduce heat to low, cover and cook until pumpkin is soft, 20 minutes. Whisk the soup with a blender until smooth.
Pour the pumpkin seeds into a slightly warmed-up skillet and fry over medium heat, stirring occasionally, for 4 minutes. Serve the soup sprinkled with fried seeds.