Pumpkin soup with ginger: a healthy and comforting recipe for winter

Pumpkin soup with ginger is the ideal choice for colder days, combining the natural sweetness of the vegetable with the slightly spicy and thermogenic touch of ginger. Besides being delicious, it is a light, nutritious, and very simple option to make.

Seasonal ingredients

• Pumpkin: preferably Japanese (kabocha) or squash, which ensure a creamier texture.
• Fresh ginger: freshly grated to preserve the aroma and nutrients.
• Onion: chopped to create a tasty aromatic base.

Simple preparation (in 3 steps)

1. Sauté: In a pot, heat a drizzle of olive oil and sauté the chopped onion and grated ginger until lightly golden.
2. Cook: Add the cubed pumpkin and cover with water or vegetable broth. Let it cook over medium heat for about 20 minutes, or until the pieces are very soft.
3. Blend and finish: Transfer the contents to a blender (or use an immersion blender) and blend until you get a smooth and homogeneous cream. Season with salt and pepper to taste, finishing with a drizzle of olive oil.

Chef's Tip

To achieve an even more velvety texture, add half a cup of coconut milk before blending the soup. This ingredient harmonizes perfectly with the pumpkin and adds healthy fats to the meal.