Pumpkin soup puree with ginger

Pumpkin soup puree with ginger

Ingredients

• 800 g pumpkin
• 300 g carrots
• 200 g onion
• 3 garlic cloves
• 3-5 cm ginger root
• 200 ml cream 20%
• salt to taste

Directions

1. Cut pumpkin, onion, carrot and garlic into arbitrary pieces and fry for 10-15 minutes in vegetable oil.
2. Peel the ginger and cut into thin slices. If you don't like spicy - less ginger is better :)
3. Transfer the fried vegetables to a saucepan and pour 1 liter of boiling water. Throw out the ginger. Cook until vegetables are soft.
4. Puree the soup with an immersion blender.
5. Add cream, stir. Salt to taste (I added 3 teaspoons of salt to cover the sweetness of the pumpkin).
6. Ginger pumpkin puree soup is ready! Bon appetit!