Pumpkin and carrot puree soup with ginger and cheese croutons

Category: First meal
Pumpkin and carrot puree soup with ginger and cheese croutons

Ingredients

Pumpkin 400-500 gr
Carrot 300 g
Onions / leeks 1 piece / 10 cm
Ginger root 1-2 cm
Water / broth 600 ml
Butter (for frying) 20 g
Sour cream to serve
Salt and pepper taste
For croutons:
Baton 10 slices
Hard cheese 150 g
Garlic 1-2 teeth
Sour cream 1-2 tbsp. l.
Green onions, pickled cucumber, fried bacon optional

Cooking method

  • Pumpkin and carrot puree soup with ginger and cheese croutonsWash and peel vegetables. Cut the onion into rings / half rings. Medium diced carrots. Grind or grate the ginger as convenient. Choose the amount of ginger to your taste. I have a root on the board about 1.5 cm long and as thick as my thumb.
    Pumpkin and carrot puree soup with ginger and cheese croutonsPeel and seed the pumpkin. Cut into cubes.
    Pumpkin and carrot puree soup with ginger and cheese croutonsIn a saucepan with a thick bottom (I have a frying pan, because I will cook the soup in a blender-soup cooker) melt the butter and fry the vegetables for 3-4 minutes.
    Pumpkin and carrot puree soup with ginger and cheese croutonsAdd pumpkin and ginger and fry for another 5 minutes, until the pumpkin is soft.
    Pumpkin and carrot puree soup with ginger and cheese croutonsPour broth or just water into the vegetables and cook the soup over medium heat until cooked for 20 minutes. (I put everything in a soup cooker and cook on SOUP PUREE for 25 minutes by default.) Finally, season with salt and pepper to taste. Grind with an immersion (or any other) blender until smooth.
    Pumpkin and carrot puree soup with ginger and cheese croutonsWhile the puree soup is boiling, prepare the Cheese Croutons. Grate the cheese on a coarse grater. Add chopped garlic and sour cream to the cheese. Mix. Brush the loaf slices with this mixture. You can add chopped green onions, pickled cucumber grated on a coarse grater, bacon chips, diced tomatoes (walls only) and more to the cheese mass.
    Pumpkin and carrot puree soup with ginger and cheese croutonsBake the croutons in the oven (I have a Philips air fryer) until pleasantly golden for 7-10 minutes at a temperature of 160-180 * C.
    Pumpkin and carrot puree soup with ginger and cheese croutonsBefore serving Cheese croutons can be sprinkled with fresh herbs.
    Pour the ready pumpkin and carrot soup with ginger into plates, add a spoonful of cold sour cream and serve with Cheese croutons.
  • Pumpkin and carrot puree soup with ginger and cheese croutons
  • Bon Appetit!!

The dish is designed for

5-6 servings

Time for preparing:

~ 45 minutes

Cooking program:

Stove and soup cooker

Macha
Thank you. Cooked, ate. Hearty. Tastes good. Of course, I've made a similar soup before, but without the ginger.
We liked.
Ksyushk @ -Plushk @
Macha, you are welcome! Ginger, for my taste, is very suitable for pumpkin. And also curry.
Macha
Quote: Ksyushk @ -Plushk @

Macha, you are welcome! Ginger, for my taste, is very suitable for pumpkin. And also curry.
Yes, curry. A hand reached out to him.
But the tenets of Indian cuisine do not combine curry with garlic, Vedic cooking generally does not use onions and garlic. And I've already peeled the garlic.

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