Pumpkin & Ginger Soup with Pistachios
Dive into a bowl of velvety pumpkin soup that boasts a zesty kick from fresh ginger, creating a comforting yet vibrant dish. Finished with a sprinkle of crunchy pistachios, this delightful recipe is perfect for cozy nights or impressing dinner guests. Get ready to savor every spoonful of this seasonal favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- pulp (to taste)
- 150 gr pumpkin
Pantry Items
Amounts also listed in instructions below
- water (to taste)
👨🍳 Instructions
- 1
Peel the pumpkin and remove the seeds.
- 2
Squeeze out excess water from the pumpkin.
- 3
Blend the pumpkin with ginger until smooth.
- 4
Serve the soup topped with chopped pistachios.
💡 Pro Tips
- ✓Roast your pumpkin at 400°F for 25-30 minutes before blending to concentrate sugars through caramelization and reduce water content by 15-20%.technique400°F for 25-30 minutes
- ✓Use a 4:1 ratio of fresh ginger to dried when substituting, as fresh ginger contains 80% water while dried is concentrated flavor compounds.ingredient4:1 fresh to dried ratio
- ✓Salt your pumpkin cubes and let drain for 15 minutes before cooking to draw out excess moisture through osmosis, preventing watery soup.timing15 minutes
- ✓Toast pistachios at 325°F for 6-8 minutes to activate Maillard reactions that intensify their nutty flavor compounds before chopping.technique325°F for 6-8 minutes
- ✓Blend soup in small batches filling blender only 1/3 full to prevent hot liquid from creating pressure that forces the lid off.equipment1/3 full maximum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Pumpkin & Ginger Soup with Pistachios
Dive into a bowl of velvety pumpkin soup that boasts a zesty kick from fresh ginger, creating a comforting yet vibrant dish. Finished with a sprinkle of crunchy pistachios, this delightful recipe is perfect for cozy nights or impressing dinner guests. Get ready to savor every spoonful of this seasonal favorite!
📝 Ingredients
Shopping List
- pulp (to taste)
- 150 gr pumpkin
Pantry Items
Amounts also listed in instructions below
- water (to taste)
👨🍳 Instructions
- 1
Peel the pumpkin and remove the seeds.
- 2
Squeeze out excess water from the pumpkin.
- 3
Blend the pumpkin with ginger until smooth.
- 4
Serve the soup topped with chopped pistachios.
💡 Pro Tips
- ✓Roast your pumpkin at 400°F for 25-30 minutes before blending to concentrate sugars through caramelization and reduce water content by 15-20%.technique400°F for 25-30 minutes
- ✓Use a 4:1 ratio of fresh ginger to dried when substituting, as fresh ginger contains 80% water while dried is concentrated flavor compounds.ingredient4:1 fresh to dried ratio
- ✓Salt your pumpkin cubes and let drain for 15 minutes before cooking to draw out excess moisture through osmosis, preventing watery soup.timing15 minutes
- ✓Toast pistachios at 325°F for 6-8 minutes to activate Maillard reactions that intensify their nutty flavor compounds before chopping.technique325°F for 6-8 minutes
- ✓Blend soup in small batches filling blender only 1/3 full to prevent hot liquid from creating pressure that forces the lid off.equipment1/3 full maximum