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Pumpkin soup / cream with ginger, garlic and fried seeds

Pumpkin soup / cream with ginger, garlic and fried seeds

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The zucchini is emptied of seeds and ribs, peeled and cut into medium pieces.

Peel the potatoes, leeks and carrots.

Cut into pieces and cook the vegetables with bay leaf, dried thyme and chicken cub in a pot in a large amount of water for 25-30 minutes.

Strain everything, keeping the water in which it boiled.

Remove the bay leaf and thyme and mix the vegetables, adding water gradually until a cream is obtained.

Add sour cream and cook for another 5 minutes.

Heat the oil in a small pan. Fry the garlic and ginger after chopping them. Add the seeds and almonds and return with the paprika and pepper.

Add the soy sauce, return and stir.

You can decorate the soup with this garnish or you can incorporate it and mix it in the soup.

Decorate with grated cheese and seeds.

Serve hot!

Pumpkin cream soup with bacon and ginger

A recipe for pumpkin cream soup with bacon and ginger from: pumpkin, carrot, ginger, onion, butter, soup, salt, pepper, nutmeg, garlic, sour cream, kaizer.


  • 1 kg pumpkin
  • 1 carrot
  • 2 cm ginger
  • 1 onion
  • 2 tablespoons butter
  • 1 l soup
  • salt
  • pepper
  • nutmeg
  • 1 clove of garlic
  • 200 g cream
  • 12 slices of bacon (kaizer)

Method of preparation:

Clean pumpkin and remove the seeds. Also clean carrot and ginger, then cut them into cubes. minced onion and harden it in butter.

added ginger, the pumpkin and carrot and harden them a little. Pour the soup, season it, grind garlic and add it to the soup, then cook for another 20 minutes.

purée soup, add cream, boil and season. Fry the ham, then let it drain on a paper towel.

Serve with the soup, then garnish with a little greenery.

500 g pumpkin
2 large potatoes, 1 carrot
1 kapia pepper, 1 small piece of celery
1 onion, 1 clove garlic
1 tablespoon of ginger root, cleaned and diced
100 g of butter or 3 tablespoons of olive oil
salt, white pepper (optional)
sour cream (optional)
parsley or green coriander
core of fried pumpkin seeds or croutons

Peel a squash, grate it and squeeze the juice. When they are cooked, remove the onion, add the crushed garlic, butter or olive oil, salt and white pepper to taste (only if the baby is over 1 year old) and pass the soup until it gets the desired texture. Serve hot soup with sour cream, if you are not fasting or vegetarian, and / or with fried pumpkin seeds or browned croutons. Sprinkle green coriander or green parsley on top. Good appetite!

Cream of carrot, pumpkin & ginger soup for immunity


  • 500 gr carrots
  • 500 gr baked pumpkin
  • 1 large onion / 1 stem fry
  • 1 clove of garlic
  • 3 tablespoons pumpkin seed oil
  • about 2 liters of water (enough to cover the vegetables with one finger)
  • 2 potatoes
  • 2 teaspoons grated ginger or ginger powder
  • 1 teaspoon paprika
  • 250 gr almond vegetable cream & pepper to taste
  • Optional * 2 teaspoons ripe pumpkin seeds & chives for garnish


  1. Bake the pumpkin in the oven with salt and a little oil for about 1 hour
  2. In a pot put 2 tablespoons of pumpkin oil and add onions or leeks and garlic. They should only be left until the oil enters them, not hardened
  3. Then add the baked pumpkin, diced potatoes and carrots (they may be uneven, because they enter the blender at the end) and water. Boil the soup for about 30 minutes
  4. Towards the end, season with ginger, paprika, salt, pepper, add almond cream and bring to a boil.
  5. Leave the soup to cool for a few minutes and mix with a vertical blender or food processor.
  6. Serve hot with pumpkin seeds and chives on top.

Also, you must not forget that in addition to a diet based on natural and whole foods, it is ideal to help your body with certain supplements, designed to cover any possible deficiency and give the immune system the impetus it needs to function. at maximum parameters. Thus, the drink from wheatgrass, ginseng, maitake, ashwagandha, maca, moriga or a special mix created to stimulate immunity are very effective options from which you can choose what you think suits you best, depending on the other benefits on which presents them.

  • 1 small pumpkin (approx. 1 kg)
  • 1 large onion
  • 2 carrots
  • 1 l vegetable soup
  • 75 ml of semi-dry white wine
  • 2-3 cloves garlic
  • salt (pepper to taste)
  • 2 tablespoons oil
  • 1/2 teaspoon finely grated ginger
  • 1/2 teaspoon turmeric powder
  • pumpkin and blackberry seeds for decoration

Carrot cream soup

Today we propose to you carrot cream soup, an easy and accessible recipe, with common ingredients and a delicious taste. Basically, you can't go wrong with this recipe!

After sautéing the vegetables, boil with concentrated soup then mix in a blender.

That's about it. I used vegetarian ingredients so you can eat it fasting.


  • 800g cleaned carrots, cut into thick slices
  • two pieces of leeks / two medium onions, finely chopped
  • two tablespoons of grated ginger
  • a cup of vegetable cooking cream
  • 2l stock / concentrated vegetable soup
  • optional: two tablespoons of honey
  • a bay leaf
  • salt and pepper to taste
  • parsley for decoration

For concentrated vegetable soup:

  • 2 medium onions cut into four
  • 2-3 carrots cut into thick slices
  • half a grated celery root
  • a capsicum pepper cut into thick slices
  • a zucchini / a potato cut into large cubes
  • a small bunch of chopped parsley
  • a few sprigs of thyme
  • a bay leaf
  • three tablespoons of olive oil
  • salt and pepper to taste
  • 2.5l apa


stock site it is nothing more than a concentrated vegetable soup from which you will use only the juice. Use the ingredients recommended above or adapt the recipe according to the vegetables you have in the kitchen.

You can choose to make a larger quantity of stock and keep it in the fridge for future recipes, especially if you are used to cooking cream soups often.

Bring water to a boil with salt and when it boils, add the washed and cut vegetables in large pieces. Season with your favorite spices, add the oil and cover with the lid, simmering for an hour. The vegetables are removed with a foamer and the remaining juice is passed through a strainer to obtain a clear liquid.

Now that we have the stock of vegetables, let's take care of the actual recipe for carrot cream soup:

Melt the coconut oil in a deep frying pan over medium heat, add the chopped onion, a pinch of salt and mix until it gets a translucent color (1-2 minutes). Add sliced ​​carrots, grated ginger, honey mixed with two tablespoons of water and bay leaf. After a few minutes, add the stock of vegetables and season with salt and pepper to taste. After it boils, reduce the heat and cook the vegetables for half an hour. Take out a carrot and determine if it is boiled (it is boiled when it is easily passed with a fork).

*** Allow the carrot soup to cool before pouring it into the blender.

Pour the cooled soup into a blender and mix until smooth.

*** Fill the blender only halfway. Do not rush to mix the whole amount at once.

The puree obtained is returned to the fire, in the same pot and a cup of vegetable cream is added. Stir and simmer for another 5 minutes. Carrot soup is served warm and garnished with parsley leaves, olive oil or vegetable cream.

The recipe is easy, you can't go wrong and you have the guarantee that you always get a delicious soup!

Pumpkin cream soup

Cut the pumpkin, potatoes and onions into pieces, add water and spices (set aside 2-3 knife tips for decoration), salt and cook in a pot with a lid for 10 minutes, until soft.
Mix everything, using a blender, with half the amount of cream until smooth and add salt to taste.
Pour into bowls, putting in each a quantity of cream. Sprinkle with the remaining spices and mix lightly, a few times, with the tail of a spoon.

The soup can be served and decorated with fried pumpkin seeds.

The pumpkin taste of this soup is very strong. The result is creamy, delicious, special.

A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)

3 autumn recipes with pumpkin

First of all, wash the vegetables well. Peel a squash, grate it and squeeze the juice. Cut the remaining pulp into cubes. So are carrots, onions and garlic. Chop the pepper, remove the seeds and chop finely. In a large pot, heat the butter, add the onion, hot pepper, finely chopped ginger. Leave to cook for 2-3 minutes, then add the carrots and pumpkin and salt, as desired. Mix everything, let the flavors blend for another 2-3 minutes, then add the vegetable soup or warm water to cover the vegetables, cover with a lid and let it boil. About 20-30 minutes. After this time, check the pumpkin and carrots if they have boiled. If the fork enters them easily, it means that they are ready, otherwise you leave them to boil. If all the vegetables are cooked, take the pot off the heat, let it cool a bit, then grind them or put them in a blender until you get a creamy paste.

Serve in bowls with peeled pumpkin seeds.

Pumpkin cream soup

Pumpkin cream soup from: pumpkin, onion, celery, carrot, garlic, potato, soup, sour cream, butter, oil, salt, pepper, parsley, pumpkin seeds.


  • 500 g pumpkin pulp
  • 1 large onion
  • 1 small celery
  • 1 small carrot
  • 1 clove of garlic
  • 1 potato
  • 200 ml chicken / vegetable soup
  • 50 ml liquid cream
  • 50 butter
  • 50 ml oil
  • salt
  • pepper
  • green parsley
  • cleaned pumpkin seeds (decoration)

Method of preparation:

Heat the oil and butter, add the coarsely chopped onion, celery and carrot (let them soften), then the garlic, diced pumpkin pulp and potato. Saute for 2-3 minutes.

Pour the soup and top with enough water to cover all the vegetables. Add salt and pepper. Boil for 25 minutes.

Finally, incorporate the cream and mix in a blender. Serve with ripe pumpkin seeds and garnish with parsley.