Soup with Taro and Pumpkin
Soup with taro and pumpkin is a recipe with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 cm ginger
- 2 cloves garlic
- 400 g taro root (water chestnut root)
- 2 tbsp sesame oil
- 200 g pumpkin (e.g., butternut squash)
- 150 ml Vegetable broth
- Salt
- white pepper
- 40 g alpine cheese
Instructions
-
1.
Peel and finely dice the ginger and garlic. Peel the taro root (best under running water to avoid skin irritation from the sap) and cut into small cubes. Sauté the ginger and garlic in hot oil for 2-3 minutes. Add 600 ml water and simmer the taro cubes for about 20 minutes.
-
2.
Wash, peel, and cube the pumpkin. Cook in vegetable broth for about 15 minutes, then puree and season with salt and pepper.
-
3.
Puree the taro soup as well, seasoning with salt and pepper. Divide into bowls, spoon a dollop of pumpkin purée on top, and swirl with a fork to create a star pattern. Grate alpine cheese over it and serve immediately.
