Monday, October 4, 2010

Warming Pumpkin, Ginger & Carrot Soup / Супа с тиква джиндифил и моркови





The sweet flavour of pumpkin is excellent in soups, teaming well whit other savory ingredients, such as onions, ginger, potatoes, and carrots.
This is one filling, heart-warming soup.

1 butternut squash, peel, clean and cut
2 carrots, chopped
2 inches ginger root, pilled and sliced
1 large potato, pilled and chopped
1 stick celery, chopped
1 small onion, chopped
1 clove garlic
1 oz melted butter
Dash of nutmeg, coriander, black pepper, salt
2 oz wiping cream (optional)
4 cups vegetable stock or water

 Heat the butter in a large pan. Add the vegetables and cook slowly for 3-5 minutes.
Pour in the stock or water and bring to a boil. Add seasonings. Lower the heat and simmer for 30-40 minutes or until the vegetables are tender enough to purée.
Purée in a blender or food processor and process until smooth.
 Season to taste.
Serve, adding 1 tbsp of cream or garnished whit crushed coriander seeds.

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