Potato soup with pumpkin
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Lovers of delicate dishes should enjoy the light mashed potato soup with pumpkin. Spices and a little fresh ginger add piquancy to the soup.
Potato puree soup with pumpkin attracts with its delicate and velvety structure, as well as the availability of ingredients for its preparation. You can use any pumpkin, fresh or frozen.
When frying carrots, it's a good idea to add onions or leeks to the pan. You can take asafoetida into a set of spices for those who do not eat onions.
Of those spices that go well with potatoes, ground black pepper, a little grated nutmeg are ideal; turmeric and ground wig will also complement the flavor of curry.
Ингредиенты
Potatoes (peeled) - 450 g
Pumpkin (frozen) - 120 g
Carrots (peeled) - 50 g
Water - 500 ml
Salt - to taste
Spices - to taste
Fresh ginger - 7 g
Vegetable oil - 1 tbsp.
Рецепт
1. Place potatoes and pumpkin cut into small pieces into a saucepan (you don’t need to defrost). Pour boiling water, add salt, put on fire and after boiling, cook over low heat for 20-30 minutes (depending on the type of potato).
2. While the potatoes and pumpkin are cooking, grate the carrots on a coarse grater. Heat vegetable oil in a frying pan, fry the carrots with the spices until soft, add finely grated ginger, fry everything together until lightly browned.
3. Grind the finished potatoes and pumpkin into a puree using a blender.
4. Add the carrot and ginger mixture and chop again.
5. Serve the finished mashed potato soup with pumpkin hot. You can supplement the dish with sour cream, cream, crackers, grated cheese, and fresh herbs.
6. Bon appetit!