Pumpkin soup with carrots and ginger

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Pumpkin soup with carrots and ginger - a thick creamy vegetable cream soup with milk and cream. This recipe is based on Indian cuisine with a small copyright additions. If desired, use a traditional set of spices - curry leaves, zira, coriander, black and red pepper and fenugreek. Spices should be added at the stage of frying onions with ginger and garlic.

For the diet menu, you do not need to add cream to pumpkin soup, you should also reduce the amount of oil for frying vegetables. Calories per serving will be less, the taste will not be so rich and creamy, but all the nutrients and most vitamins will be preserved.

There is an opinion that all Indian soups are so spicy that not everyone will like it. In fact, it all depends on the cook, take a half instead of a whole chili pod, replace the ground red pepper with sweet paprika - the aroma and a hint of burning will remain, and the soup will not turn out so fiery.

By the way, some varieties of chili are so "evil" that a few rings are enough to make its presence felt even in a large saucepan. Fatty cream and butter soften the hotness of pepper.

Time for preparing: 50 minutes
Servings Per Container: 6

Ingredients for pumpkin soup with carrots and ginger.

600 g pumpkin;
200 g of carrots;
170 g of onion;
4 cloves of garlic;
4 centimeters of ginger root;
1 chili pepper
120 g of tomato puree;
5 g ground paprika;
1 liter of milk;
200 ml of heavy cream;
black and white sesame;
butter and olive oil, salt, sugar.

A method of preparing pumpkin soup with carrots and ginger

Peel the garlic, chop finely. We clean chili pepper from seeds, cut into cubes. Ginger root is scraped, chopped. Grind ginger, garlic and chili in a mortar.

Peel onions, chop finely. In a soup pan, put 2 tablespoons of butter, add 2 tablespoons of olive. Throw finely chopped onions and mashed seasonings into the melted butter, fry over moderate heat until the onions become transparent.

At this stage, you can add traditional Indian spices to the pan - coriander, zira, curry leaves.

Peel the carrots, cut into thin strips or three on a large vegetable grater. Throw chopped carrots in a pan, fry for 15 minutes over moderate heat.

Peel the pumpkin for soup, clean the seeds with a seed bag. Rub the flesh on a coarse grater, add to the fried vegetables.

Pour milk into the pan, bring to a boil, reduce the gas.

Add tomato puree and ground paprika, salt to taste, add a little granulated sugar to balance salty and sweet.

Cook the soup on low heat for 40 minutes, pour in the heavy cream, bring to a boil again, then remove from heat.

Grind with a hand blender until creamy or wipe the vegetables through a fine sieve.

Before serving, sprinkle pumpkin soup with carrots and ginger black and white sesame seeds, serve on a table with a fresh tortilla or fresh bread. Enjoy your meal!