Рет қаралды 130
I like tasty and cream soups in the winter, here's one favourite.
Before i get to the recipe, I must highlight the star of this dish. It's not the obvious Pumpkin, but the addition of a table spoon go crushed ginger.
There are several benefits of ginger. Ginger is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems about one meter tall, bearing narrow leaf blades (Wikipedia,1,11,24).
Ingredients :
3 Tbs Olive Oil
Pumpkin
1 Red Onion
1/2 tsp Black Pepper
6-7 Cloves of Garlic
1 tbs Minced Ginger
1 Vegetable Cube
300 ml of Hot Water
100 ml of Soy Cream or Soy Milk
Methods :
- Pre-heat the Oven to 200 degrees
- Prepare the Pumpkin
- Cut the Pumpkin, take out the seeds and peel off the skin
- Cut the pumpkin into chunks
- Cut the onion into slices
- Line a baking tray with baking paper
- Add the pieces of pumpkin, add the cloves of garlic and add the onion slices
- Add 3 tbs of Olive Oil
- Add 1/2 tsp of Black Pepper
- Use a wooden spoon to spread out the pumpkins and mix it up
- Put the baking tray with the pumpkin, garlic and onion mix in the Oven for 20 minutes
- Let the pumpkin brown, use a fork to check the softness and take it out of the oven for the next stage mixing in the vegetable stock
Making the Vegetable Stock
- Put 1 tsp of Olive Oil in the pot
- Add 1 vegetable Cube
- Add 300 ml of Hot Water
- Let the vegetable stock dissolve in the water
Finishing the Soup
- Add the Roasted Pumpkin in the Vegetable Stock
- Add 1 tbs of Ginger Paste and mix it in
- Let it simmer and boil for 5 minutes
- When ready use a mixer to blend the soup
- Add 100 ml of Soy Milk or Soy Cream
- Keep stirring and let it cook
- Serve the Soup
- Add soy cream and croutons
Enjoy.
For crouton recipe check out a previous recipe.
Instagram - / vegan_dish_journeys