Elegant winter soup: pumpkin with ginger

This recipe is called basic, even basic-basic, because the proportions can be adjusted and add-remove components optionally. Only pumpkin, ginger and water remain unchanged. If you want thicker - pour less water, do not like the taste of boiled onions - do not put

Ingredients

• Pumpkin, circa 500
• 1 medium carrot
• 2 medium potatoes
• Ginger root 2-3 cm
• 1/2 small onion
• 200 g cream (my version is vegetarian, soy milk is used instead of cream)
• Salt, pepper to taste
• Vegetable oil for frying vegetables
• Water, about 500 g.

Directions

1. I have a pumpkin weighing 680 gr, i.e. after I bake it and clean it, there will be just about 500 gr. So, I cut the pumpkin into slices, put it in an oven preheated to 200 ° for 20-25 minutes. I clean and cut the rest of the vegetables. How to cut them is absolutely all the same, the size of the cut pieces will only affect the speed with which they cook.
2. Pour a tablespoon of oil into a preheated pan and add half a glass of hot water. I put carrots, ginger and onions. Stirring, the carcass until the carrots become soft, if necessary, add water.
3. I cook the potatoes separately, in a saucepan, in which then there will be a ready-made soup.
4. Lyrical digression: I bake a pumpkin, if you are lazy or for some other reason, you can peel it, cut it and boil it with potatoes.
5. When the pumpkin and the carrot-onion-ginger component are ready, I add them to the pot with potatoes, mix and turn into a puree with a blender.
6. I add cream (in my case - soy milk), salt. Further - according to the mood: in this particular soup, I added nutmeg and silent masala (a spicy Indian spice mix). But this is so - a flight of fancy, and not a prerequisite, the soup will be fine without it. If there is a desire and opportunity, you can add any oriental seasoning: cumin, turmeric, etc. Experiments are welcome.
7. Stir, boil and the soup is ready. You can sprinkle with seeds.