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
-
30 minAppetizerveal schnitzels, (freshly ground) pepper, Parma ham, fresh Italian spice mix, olive oil, Parmesan cheese, fresh tagliatelle all erbe, salt,tagliatelle all erbe with saltimbocar rolls
-
55 minAppetizerunpeeled deep-frozen giant prawn, winter carrot, celery, mild olive oil, tomato paste, dry white wine, tap water, dried tarragon, chicken broth tablet, fish bouillon tablet, fresh chives, medium sized egg, fresh cream,shrimp bisque
-
40 minLunchzucchini, flour, egg, shallot, dried oregano, garlic, olive oil, old cheese, Greek yoghurt, grated horseradish, arugula,zucchini pancakes with horseradish dip
-
25 minAppetizercelery, winter carrot, butter, medium dry sherry, fish stock, Pink shrimps, soy cuisine, forest outing,creamy shrimp soup
Nutrition
165Calories
Sodium0% DV0g
Fat11% DV7g
Protein6% DV3g
Carbs7% DV20g
Fiber0% DV0g
Loved it