Pumpkin puree soup with ginger for a slim figure

Ginger adds a unique taste and aroma to dishes; it is not for nothing that all culinary experts in the world have used it for a long time. Ginger root is added to soups both fresh and dried. You just have to keep in mind that the aroma and taste of raw ginger is brighter and hotter, so the amount should be dosed according to your taste preferences.

Pumpkin tastes well with ginger root; the puree soup is especially tasty. This dish is dietary and contains very few calories, which is important for those who are watching their figure.

The history of puree soup

The first recipe for puree soup or cream soup appeared in France. But it became especially popular in England, where it was called the good wife's soup. Perhaps in Foggy Albin people loved this dish for its satisfying and warming effect.

Interestingly, for a long time puree soups were prepared without broth. Only residents of northern countries, who must eat heartily to keep warm, began to add meat and fish broth there. Southerners, for example, Italians and Spaniards, use only vegetables and fruits to prepare it, sometimes flavoring them with cream.

Step by step recipe

To begin with, I want to clarify that in the ingredients I indicated 20 grams of fresh ginger root, or more precisely, this is 2-3 cm of ginger root.

In a saucepan with olive oil, first fry the chopped onions, carrots, ginger until soft and let the ginger aroma bloom.

Add pumpkin in small pieces and simmer all together for 15 minutes.

Pour hot broth into the pan, bring to a boil again and cook for 30–40 minutes. Focus on the readiness of the pumpkin. By the way, you can use water instead of broth. I cooked both options, everything was delicious.

When the pumpkin is ready, beat the soup in a blender until it has a soft consistency without any pieces of vegetables, until smooth.

Add cream and boil the soup again with the cream for 7-10 minutes. When serving, you can use herbs and a spoon of cream.

Benefits of pumpkin and ginger soup

The first and important aspect of the benefits of soup is its heat treatment. The first courses are cooked. And, if in a regular soup there is frying with vegetable oil, then in a puree soup everything can be boiled and blended with a blender.

Vegetables are the main ingredient in most soup recipes. This also benefits the body exclusively. This dish is a source of vitamins, amino acids, micro and macroelements . Regular consumption of puree soups stimulates metabolism, restores water balance and even normalizes blood pressure. And fiber perfectly saturates and cleanses the body.

Cream soup is especially useful not only for those losing weight, but also for those who are recovering from a serious illness or undergoing a rehabilitation period . This dish will provide the necessary amount of nutrients and will not overload the gastrointestinal tract.

As for pumpkin soup with ginger, it can be called a real pearl of healthy cooking .
The numerous properties of the miraculous root have been mentioned more than once. As for pumpkin, this sunny vegetable is rich in vitamins (C, E, B1, B2, PP) and nutrients: iron, copper, zinc, potassium and calcium, silicon, fluorine. Pumpkin soups are good for the heart, blood vessels, liver and even vision.

Tricks and Tips: Making Ginger Soup

Pumpkin is a fairly hard vegetable, so it requires more cooking than the other ingredients for ginger soup. Whether you bake or boil it, you need to cut it into cubes of the same size so that they become soft at about the same time.

Grated ginger is most often used to make soup. It has a pleasant aroma, but not everyone will like it. In this case, instead of ginger puree, this ingredient, cut into circles, is added to the soup. And before pureeing, they are simply removed and thrown away.

The consistency of the ginger soup is determined by the housewife herself. If you think the dish is too thick, you need to add a little more cream or hot vegetable broth. But you won’t be able to make the soup thicker after pureeing.

Useful links:

Classic recipe

Cooked pumpkin has a sweet taste and soft texture. It lacks heat and spice. That's why ginger complements pumpkin so well. Classic pumpkin soup with ginger can be prepared in no more than 20 minutes. This recipe makes 4 servings.

Ingredients:

• Pumpkin - 400 g.
• Ginger - 30 g.
• Celery - 100 g.
• Onion - 1 pc.
• Carrots - 1 pc.
• Garlic - 2 teeth.
• Olive oil - 50 ml.
• Water - 250 ml.

Preparation:

All vegetables must be peeled, washed and dried with paper towels. Particular attention should be paid to pumpkin, which is peeled not only from the peel, but also from the pulp. Next, all vegetables need to be cut into small cubes. The smaller you chop the ingredients, the faster they will cook. The garlic is chopped especially finely or passed through a garlic press. Pour oil into a pan, add garlic, ginger and onion and simmer for 2-3 minutes. Add the remaining vegetables, keep in the pan for 5 minutes and add water. Then the vegetables are cooked until tender. The vegetable broth should be poured into a separate bowl, and the vegetables should be transferred to a blender bowl and blended well. Dilute the resulting thick puree with the reserved vegetable broth and boil the puree soup.

Home cooking

Golden autumn is outside the window, it's time to expand the pumpkin menu. And I have another pumpkin recipe - lean vegan pumpkin soup with celery stalk. This is a dietary and at the same time delicious pureed soup with a delicate taste and exquisite aroma due to the addition of celery and ginger. I’m glad to share with fans of original solutions. If you replace the stem celery with celery root, the taste will become more neutral and delicate, cook in the same way, I like both options. A selection of pumpkin dishes can at this link. A selection of your favorite pureed soup recipes can be found at this link.

Ingredients: (per 1.5 liters of water), 5-6 servings

• Pumpkin - 600-700 grams
• Onions - 2 pieces
• Garlic - 1 clove
• Stem celery - 600-700 grams
• Olive oil - 2 tablespoons
• Sugar - 1 teaspoon, optional
• Ground ginger - 1/2 teaspoon
• Salt, pepper - to taste
• Rye croutons, garlic slices, pieces of fresh celery - optional, for serving

How to prepare a delicate and unusual vegan puree soup of pumpkin, celery, onion and garlic with the addition of ginger according to a very simple and quick recipe

I bought peeled pumpkin, white onions

To make cream soup you need an immersion blender. You can replace it by rubbing the soup through a sieve, but then you will have to tinker. Peel the vegetables. I also peel stem celery with a regular vegetable peeler to remove hard skin. Cut the pumpkin into cubes, celery into slices.

Peel and chop the pumpkin and celery

Place in boiling water and cook for 10 minutes.

Boil vegetables for 10 minutes

Chop the onion and garlic. I use garlic slices for topping.

Chop onion and garlic

Fry the onions in hot olive oil until slightly golden, I add sugar during the process to lightly caramelize the onions.

Fry onions with added sugar

While the vegetables are cooking, cut the bread, rub a drop of vegetable oil in a frying pan and fry the garlic slices and rye croutons, which we will use to decorate the pureed pumpkin soup when serving.

For decoration, fry rye crackers and garlic slices

Drain and reserve vegetable broth. Add fried onion to pumpkin and celery.

Combine all vegetables

Beat with a blender, add a pinch of ginger. Ginger is a bright spice that will add the final original touch to the preparation of pureed pumpkin soup.

Blend with an immersion blender and add ginger.

Adjust the thickness by adding vegetable broth. I like the soup very thick, almost puree, I don’t add any broth at all.

Adjust thickness by adding vegetable broth

Thick vegan puree soup made from pumpkin, celery and onion is ready. When serving, add pepper and garnish with topping. I have slices of fried garlic, pieces of celery and rye croutons for decoration.

Thick pumpkin soup with celery and ginger

I would like to say something special about salt. I do not add salt to almost all pureed vegetable soups. It seems to me that with the addition of salt, their delicate taste worsens and becomes less harmonious.

Vegan pureed pumpkin soup with celery and onion

But sometimes I supplement the pureed soup with something spicy - olives, pickled mushrooms, sharp cheese, sauce. This belief of mine is not shared by everyone, so try it.

Puree Pumpkin Soup with Celery and Onion

The addition of ground ginger gives this vegan pureed butternut squash soup with celery and onion a unique and exotic twist. Ginger exquisitely complements the spicy-sweet taste of pumpkin. Bon appetit!

Creamy soup with pumpkin, ginger and shrimp

This recipe is worthy of the best restaurants. And at home, this cream soup can be served even to the most dear and honored guests.

Ingredients:

• Pumpkin - 600 g.
• Ground ginger - 1 tsp.
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 2 pcs.
• Butter - 50 g.
• King prawns – 5 pcs.
• Water - 1 l.
• Greenery

Preparation:

Boil water in a small saucepan. While the water is boiling, all vegetables need to be peeled and cut into cubes. Vegetables are cooked until tender for 20 minutes. Then they are whipped with a blender. Already in the puree you can add butter, ground ginger, and salt. After which the cream soup is brought to a boil again. The shrimp are cleaned and cooked separately, immersed in boiling water for a few minutes. It is important not to overcook seafood in boiling water, otherwise it will lose its taste. The finished shrimp are placed in puree soup, poured into portioned plates, after which the dish is sprinkled with herbs.

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Creamy cream soup with chicken quenelles

Cream is often added to vegetable puree soups. This component of the recipe makes the dish shiny and more satisfying, tasty and tender. And, if you complement the recipe with chicken quenelles, you can really lick your fingers.

Ingredients:

• Pumpkin - 500 g.
• Ginger - 70 g.
• Celery - 50 g.
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Cream 30% - 100 ml.
• Minced chicken fillet - 400 g.
• Egg - 1 pc.

Preparation:

Prepare cream soup by analogy with the classic recipe. But, before boiling, add cream to the soup. The quenelles are prepared separately. Add egg, salt and pepper to the minced meat and form small balls. Boil the quenelle blanks in boiling water and then add to the puree soup.

With added peas

You need to stock up on the following products:

• 200 grams of peas;
• 500 grams of pumpkin;
• a small piece of ginger root;
• one carrot;
• 1 onion;
• 1 liter of chicken broth;
• 3 pieces of celery.

First you need to rinse the pre-soaked peas with plenty of water. After this, it is added to the chicken broth. After 30 minutes, turn off the heat and filter the broth. Place the peas in a separate bowl.

Then the vegetables (onions, carrots, celery) are sautéed. The roast is mixed with slices of ginger, pumpkin, prepared peas and poured with chicken broth. The dish is stewed until cooked, after which you need to make puree.

To give the soup a delicate flavor, you can additionally add a little cream to it.

Cheese with Parmesan

There is also such a popular recipe:

1. You need to make broth from the veal.
2. Approximately 15 minutes before the meat is ready, add finely chopped potatoes and cauliflower to the dish, and after 15 minutes - grated ginger.
3. Add grated Parmesan 10 minutes before the end of cooking. Then the soup is simmered over low heat for 5 minutes.

With chicken, veal and garlic

First you need to boil the veal and chicken drumstick until cooked. At the same time, 500 grams of pumpkin are peeled and cut into large pieces. Then the onion head is peeled and the vegetable slices are fried in butter in a deep saucepan. After this, add ginger, pumpkin and a little nutmeg. The resulting mixture is simmered over low heat. After this, pour in the broth and beat the dish with a blender.

Worth taking note! Before serving, place meat and herbs on each serving plate.

Vegetable with leeks and celery

You need to stock up on the following ingredients in advance:

• 0.45 kg pumpkin;
• 2 stalks of celery;
• leek;
• some fresh cilantro;
• 1 garlic clove;
• 100 grams of hard cheese;
• 0.2 l cream;
• ½ part orange;
• 1 lemon.

The process for making puree soup is as follows:

1. Celery is cut into neat slices.
2. Vegetables (carrots, garlic, onions) are cut into large cubes.
3. Broth is prepared from vegetables, to which cilantro is added.
4. The broth must be strained.
5. The pumpkin is peeled, cut into large pieces, and fried in butter (together with leeks). The resulting mass is poured with vegetable broth.
6. Lemon juice and orange zest are added to the dish.
7. Beat the puree soup thoroughly with a blender. Before serving, you can add cream, cilantro, and grated cheese.