Minestrone with Roasted Pumpkin and Ginger
With the arrival of autumn, the first chills are here, why not prepare a lovely minestrone with an essential product for this season: pumpkin.
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With the arrival of autumn, pumpkins make their appearance in the garden, an essential element of the first chills. Here’s how to prepare a tasty and flavourful soup based on roasted pumpkin and ginger.
Ingredients
- 250 g of fresh pumpkin
- 500 ml of vegetable broth
- a small piece of ginger root
- extra virgin olive oil
- salt and pepper to taste
Cooking the pumpkin and preparing the broth
First, wash and clean the pumpkin thoroughly, removing any impurities present in the flesh. The vegetable should be cut into medium-sized cubes and then placed on a baking tray lined with parchment paper for cooking. Along with the pumpkin, add two tablespoons of extra virgin olive oil, before adding a gentle touch of aroma with a sprig of rosemary. Remember to adjust the recipe with the amounts of salt and pepper to your liking.The oven should be preheated to a temperature between 180° C and 200° C. Once in the oven, the pumpkin should cook for about 15 to 20 minutes, until the flesh is completely softened.
At this point, you can move on to preparing the vegetable minestrone.
Once the broth has come to a boil, add the cooked pumpkin cubes to the mixture. It is important that they are not too hard, but also not excessively soft, in order to have the right consistency under the teeth. The vegetable minestrone should be stirred for a few more minutes, keeping the flame low. Taste from time to time, adjusting with salt or pepper if the flavour is not to your liking. At this point, the minestrone is almost ready, and the last ingredient, ginger, remains to be added.
Adding the ginger and serving
For two people, a small root of ginger is sufficient, as this spice has a very strong and intense flavour. Once you have taken and cleaned the root, removing the darker parts present on it, grate it and season the minestrone to your desired amount.
The dish should be served very hot, so that you can savour all the flavours of the vegetables present in it. To complete the dish, a drizzle of extra virgin olive oil is enough, which will further enhance the flavour. The vegetable minestrone with oven-baked pumpkin and ginger is ready to be served at the table and will satisfy even those who do not love the most famous vegetable of autumn.
The quantities in the recipe are intended for two people, with total preparation times ranging from 30 minutes to an hour. Thanks to its characteristic taste, guaranteed by the presence of ginger, combined with the simplicity of preparation, this autumn dish is ready to warm up the first days of true cold in the year.
To add a touch of texture to the minestrone, you can serve the dish accompanied by small toasted bread croutons. To avoid ruining the final flavour, it is advisable not to add parmesan or cheese.
