Time
120 min
Serving
6 persons
Calories
115
Pumpkin is, perhaps, the best vegetable for the winter dish. Try to add ginger and pear. It will take quite a bit of time, and now you have a plate of hot soup on your table, which attracts with aroma and colors.
Ingredients
- chicken broth: 34 oz.
- onion: 75 g
- shallot: 30 g
- powdered ginger: 2 tsp
- olive oil: 1 Tbsp
- butter: 5 g
- pear: 2 piece
- pumpkin: 750 g
- cream: 75 ml
- salt: 1 tsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 200 degrees. Wash the pumpkin, cut in half. Remove the seeds and cut into large pieces, oil it. Put the pumpkin on the baking dish with skin up. Bake in the oven for about 45 minutes. Ready pumpkin easily pierced with a fork. Cool it. Scrape the flesh with a spoon, measure 650 grams for the recipe, mash with a blender.
-
Onions and shallots wash, peel and chop.
-
Ginger root peel and grate. Heat the olive oil and butter in a saucepan for about a minute. Add both types of onions, fry for about 5 minutes. Add half of grated ginger root, salt and pumpkin. Cook, stirring, for another minute, until the mass becomes warm.
-
Wash pears, peel. Remove seeds, chop. Add sliced pears, chicken broth to the saucepan and cook for about 20 minutes, until the pear is easily poked with a fork. Add the remaining ginger, stir.
-
Mash the soup with a blender. Serve hot!
