This soup belongs to the group of so-called meals the second day, that is, those that taste better if you let them brew for a day. Very tender texture and amazing flavor.
To prepare the products. Potatoes, celery and squash wash and peel the pumpkin and remove the seeds. Cut into small cubes. Onions clear and finely chop.
In a saucepan with a thick bottom heat the oil and fry the onion until translucent about 3-4 minutes.
Add to the onions the vegetables.
And pour boiling water so that it only covered them. Season with salt to taste and cook on low heat until tender about 15-20 minutes.
To merge broth, and the vegetables in a blender until smooth puree.
Return the vegetables to the pan
Pour the hot milk to the desired consistency. Warm on medium heat for 5-10 minutes.
Pepper to taste, add ginger, stir.