What to Buy1. Pumpkin - about 800 grams, the best variety is Hokkaido, but any will do
2. Onion - 2 medium
3. Garlic - 4 cloves
4. Potatoes - 3 medium
5. Cream - 250 ml
6. Smoked Ham - 150 grams
7. Ginger - 2 tablespoons
8. Olive Oil - 2 tablespoons
9. Salt - 3 teaspoons
10. Ground Black Pepper - 1 teaspoon (you can use hot chili instead of black pepper for a more piquant flavor)
How to Make It1. Wash the pumpkin, remove the seeds, peel it (no need to peel Hokkaido), and cut into large chunks
2. Finely chop the onion and a bit of garlic (the garlic can be pressed through a garlic press)
3. Cut the smoked ham into half-centimeter cubes
4. Grate the ginger on a coarse grater
5. Heat a frying pan to medium temperature, add 2 tablespoons of olive oil, add the onion, sauté for about a minute, then add the garlic and fry for another minute and a half to two minutes, until the onion turns golden, stirring constantly so the garlic doesn't burn
6. Fill a pot halfway with water (for a 5-liter pot, pour in 2.5 liters of water), add the chopped pumpkin, potatoes, and the sautéed onion and garlic; bring to a boil over high heat and then cook until done (15-20 minutes); you can cook over medium heat so it simmers, preferably covered so it doesn't evaporate too quickly — watch that it doesn't boil over. Season with salt and pepper. At the end, after cooking, add the grated ginger
7. Puree with an immersion blender, add the cream — if it's too thick you can add more cream
8. Pour into a soup bowl and add a tablespoon of the chopped ham on top
Ready!!! Serve with toasted pumpkin seeds and a baguette. You can also add coconut milk and sautéed shrimp
2. Onion - 2 medium
3. Garlic - 4 cloves
4. Potatoes - 3 medium
5. Cream - 250 ml
6. Smoked Ham - 150 grams
7. Ginger - 2 tablespoons
8. Olive Oil - 2 tablespoons
9. Salt - 3 teaspoons
10. Ground Black Pepper - 1 teaspoon (you can use hot chili instead of black pepper for a more piquant flavor)
How to Make It1. Wash the pumpkin, remove the seeds, peel it (no need to peel Hokkaido), and cut into large chunks
2. Finely chop the onion and a bit of garlic (the garlic can be pressed through a garlic press)
3. Cut the smoked ham into half-centimeter cubes
4. Grate the ginger on a coarse grater
5. Heat a frying pan to medium temperature, add 2 tablespoons of olive oil, add the onion, sauté for about a minute, then add the garlic and fry for another minute and a half to two minutes, until the onion turns golden, stirring constantly so the garlic doesn't burn
6. Fill a pot halfway with water (for a 5-liter pot, pour in 2.5 liters of water), add the chopped pumpkin, potatoes, and the sautéed onion and garlic; bring to a boil over high heat and then cook until done (15-20 minutes); you can cook over medium heat so it simmers, preferably covered so it doesn't evaporate too quickly — watch that it doesn't boil over. Season with salt and pepper. At the end, after cooking, add the grated ginger
7. Puree with an immersion blender, add the cream — if it's too thick you can add more cream
8. Pour into a soup bowl and add a tablespoon of the chopped ham on top
Ready!!! Serve with toasted pumpkin seeds and a baguette. You can also add coconut milk and sautéed shrimp
