A silky and smooth pumpkin soup, very easy to prepare, with a special ingredient, ginger, who creates a nice balance with the sweet pumpkin.
I love to add a tablespoons of sour cream, but you can use greek yogurt as well.
To add a crunchy texture, a home made granola……delicious.
Pumpkin soup with ginger and granola - serves 4
2017-02-08 16:21:44
Ingredients
- - For the granola -
- 2/3 cup (110 g) mixed seeds (flax, pumkin, poppy, sunflower, sesam)
- 1 tbsp (10 g) bsp almond meal
- 2 tbsp extra virgin olive oil
- 1 tsp honey
- ½ tsp salt
- - For the soup -
- 30 oz (850 g) peeled and seeds removed pumpkin, cubed
- 2.5 oz (75 g) sweet red onion of Tropea, chopped
- salt
- extra virgin olive oil
- fresh ginger, grated
- 1.5 cups + 1,5 tbsp (375 g) whole fat milk
- 3 tbsp sour cream
Instructions
- - For the granola -
- Heat oven to 335 F - 170°C.
- In a mixing bowl, with your hands mix all the ingredients to combine.
- On a baking tray, lined with baking paper, shape the granola in a round disc, 1 cm thick.
- Bake for 25 minutes and let cool.
- - For the soup -
- Heat oven to 350 F - 180°C.
- On a baking tray, lined with baking paper, place cubed pumpkin, onion and season with oil, salt and grated ginger.
- Bake for 35 minutes: the pumpkin has to be soft and tender.
- Remove pumpkin and onion from the tray, pour all in a saucepan, add milk and cook, stirring constantly for 5 - 7 minutes on a low heat.
- With a hand blender, blend to get a smooth and silky mixture.
- Add sour cream and blend to combine.
- - To serve -
- Pour the soup in the serving plates, break the granola into pieces, lay on soup and serve.
Cooking me softly https://www.cookingmesoftly.it/
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