Ginger And Pumpkin Soup

1. 1

   Saute 3 tablespoons of olive oil in a pan with the finely sliced green onion. Add the pumpkin and some grated ginger.

2. 2

   Stir to flavor and cook for approximately 10 minutes on medium heat.

3. 3

   Add the hot broth and cook on low heat for approximately 30 minutes (the pumpkin should become very soft).

4. 4

   Season to taste with salt and add a sprinkling of ground nutmeg.

5. 5

   Then, blend the soup with an immersion blender and add the heavy cream, until velvety in consistency.

6. 6

   Serve the soup hot or warm in individual bowls, garnished with some grated ginger on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.