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
-
15 minAppetizerwater, bunch onion, coconut oil, frozen garden peas, coconut milk, vegetable stock, lemon, fresh basil, fresh coriander, extra virgin olive oil,garden pea soup with coconut -
35 minAppetizerdried garlic, extra virgin olive oil, scampi, Red pepper, fresh Italian spice mix, dry white wine, chili pepper from the mill, coarse sea salt,scampi with paprika garlic sauce -
25 minAppetizercelery, unsalted cashew nuts, butter, flour, herbal stock, whipped cream, dry white wine, salt and pepper, fresh chives,Cashewnutsoup -
35 minAppetizerbuttered puff pastry, fresh chives, egg (M), creme fraiche, ground young cheese, Pink shrimps, butter or margarine to grease,shrimp tartlet
Nutrition
165Calories
Sodium0% DV0g
Fat11% DV7g
Protein6% DV3g
Carbs7% DV20g
Fiber0% DV0g
Loved it