Filter
Reset
Sort ByRelevance
Darrell MacMullin
Pumpkinsoup with ginger
Pumpkin soup with celery, ginger and red pepper.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the leaves of the celery and keep behind. Cut the celery into bows and chop the onion. Heat oil in a soup pot and fry the celery and onion for 5 min.
-
Meanwhile, cut the pumpkin into pieces and remove the seeds and stringy inside. Cut the flesh with skin into pieces.
-
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Peel and grate the ginger.
-
Cut garlic coarsely. Add the pumpkin, red pepper, ginger, garlic and water to the celery and onion. Bring to boil.
-
Cook over low heat for 25 minutes.
-
Puree the soup with the hand blender. Add some water if the soup is too thick. Season with pepper and salt.
-
Divide the soup over the plates. Garnish with the leaves of celery.
Blogs that might be interesting
-
25 minAppetizerwinter carrot, snow peas, olive oil, Red wine vinegar, mustard seed, ground pepper mix, tuna steak, arugula,salad with carrot ribbons and tuna
-
10 minAppetizerCarpaccio, mayonnaise, whipped cream, lemon juice, mustard, White pepper, cognac, arugula, Parmesan cheese, pine nuts,carpaccio of rené pluijm
-
20 minAppetizerfrozen puff pastry, leeks, celery, egg yolk, cornstarch, all-in-one, chicken bouillon, butter, dijon mustard, Sesame seed,light-bound mustard soup with a lid of puff pastry
-
10 minAppetizercarrots, sundried tomatoes in oil, butcher's ham, fried chicken fillet, smoked meat, dairy spread, rucola lettuce,meat rolls with chive cream cheese
Nutrition
165Calories
Sodium0% DV0g
Fat11% DV7g
Protein6% DV3g
Carbs7% DV20g
Fiber0% DV0g
Loved it