2020-08-13 / test@t

Pumpkin soup with ginger and fried seeds

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 1
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.
Step 2
Peel the onion, garlic and ginger, chop finely. Heat oil in a heavy-bottomed saucepan, add onion, garlic and ginger, fry for 5 minutes.
Step 3
Add pumpkin and cook for 5-7 minutes. Sprinkle with turmeric, salt, and pepper.
Step 4
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.
Step 5
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.
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