Pumpkin pureed soup with apple and ginger

After the Christmas revelries, it’s high time to get the shape, which is the best way?
Vegetables, we know, are excellent to get the shape after the Christmas period, usually dedicated to Panettone. The vegetables pureed soup is perfect against the cold winter and it is even better to come back to the old and health habits. We chose to season the dish with ginger that is an ingredient with plenty of healthy properties and thermionic emission, it means: it produces and burns calories. We have been inspired by “Erbe in Cucina” (in English “Herbs in Cooking”) to talk about a recipe of a light and healthy cream, tasty and particular. We introduce you the pumpkin pureed soup with apple, ginger and curcuma.

What do you need?

1 onion
1carrot
150gr of pumpkin
2 Golden apples
1 potato
½ teaspoon of ginger
1 teaspoon of curcuma
½ slice of garlic
1 spoon of brandy
3cm of lemon zest
200ml of vegetal consommé
Chives

Preparation:

Boil the vegetal consommé in a pot. Peel and cut slightly the onion and the carrot, sauté in a wide pan with butter. To season the mirepoix mix grinded garlic and ginger, simmer with brandy until reduced. Peel and dice the apples, putting aside two slices for the decoration. Do the same with the pumpkin and the potatoes, placing them in a pan with the other ingredients. Add the vegetal consommé, curcuma and a grinded lemon zest. Simmer for 20-25 minutes. Once cooked, blend your pumpkin pureed soup until it becomes creamy and like a mash. Lay the cream in the dishes decorating with chives and apple slices.

Usually children doesn’t like vegetables, so if you want to arouse their curiosity, serve the pumpkin pureed soup with a nice bread octopus: it is sufficient to shape the bread dough as you like and bake it for 10/15 minutes at 220°.