Imported from the web
Pumpkin and Ginger Soup Without Cream
A velvety, dairy-free pumpkin soup with a warm, spicy note from grated ginger. It is prepared in a Thermomix or similar cooking robot and finished with pumpkin seeds.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 600 g pumpkin (Diced)
- 80 g onion
- 80 g carrot
- 1 tsp fresh ginger (Grated)
- 600 g vegetable stock
- 1 tbsp extra virgin olive oil
- salt and pepper (To taste)
- pumpkin seeds (For garnish)
Steps
- 1
Place the onion in the Thermomix or cooking robot mixing bowl and chop for 4 seconds at speed 5.
- 2
Add the olive oil and grated ginger to the mixing bowl. Sauté for 5 minutes at 120°C on speed 1.
- 3
Add the diced pumpkin, carrot, and vegetable stock to the mixing bowl.
- 4
Cook for 20 minutes at 100°C on speed 1, with the basket placed on top of the lid.
- 5
Season the soup with salt and pepper to taste.
- 6
Blend for 1 minute, progressively increasing the speed from 5 to 9. Do not add cream.
- 7
Check that the soup is smooth and adjust the salt if necessary.
- 8
Serve the soup topped with pumpkin seeds.
Notes
The source suggests adding a small potato for a thicker soup, but does not provide a quantity or include it in the authoritative ingredient list.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →