Creamy Ginger Pumpkin Soup

• Pumpkin Puree

  15 ounce
• Vegetable Broth

  2 cups
• Fresh Ginger

  1 inch
• Yellow Onion

  0.5 medium
• Garlic

  2 cloves
• Olive Oil

  1 tablespoon
• Heavy Cream

  0.3 cup
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon

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Alle Schritte

1. 1

   Peel and finely grate the fresh ginger. Peel and finely chop the yellow onion and garlic.

2. 2

   In a medium pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.

3. 3

   Add the grated ginger and chopped garlic to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

4. 4

   Stir in the pumpkin puree and vegetable broth. Bring the mixture to a gentle simmer.

5. 5

   Reduce heat to low, cover, and let it simmer for 10-15 minutes to allow the flavors to meld.

6. 6

   Carefully use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a standard blender and blend until smooth, then return to the pot.

7. 7

   Stir in the heavy cream, salt, and black pepper. Heat through gently for another 2-3 minutes, but do not boil after adding cream.

8. 8

   Taste and adjust seasonings as needed. Serve hot.