There’s nothing so comforting on a cold winter’s day (well, it is here in the Southern Hemisphere!) than pumpkin soup.
I found this easy to make recipe on Pumpkinlicious.com. I used butternut pumpkin which was sweet enough that it barely needed any further seasoning.
And, just so you know, this recipe is pretty flexible. You don’t need to stick too closely to the quantities given – just adjust the consistency and flavour to your liking at the end.
By the way, if you want to really change this recipe up, bake some diced streaky bacon in a little maple syrup and sprinkle some over top of each plate of soup along with a drizzle of maple syrup. Di.vine!
PUMPKIN & GINGER SOUP
- About 1 kilo of pumpkin
- 1 onion or 1 leek
- 1 or 2 cloves of garlic
- Natural vegetable stock for vegetarians or chicken stock – about 2 or 3 cups
- Maple syrup if it needs sweetening
- Olive oil
- Salt and pepper
- 1-2 tsp ginger to taste
- Peel and chop the pumpkin into chunks. The smaller the chunks the quicker it will cook.
- Chop the onion or leek and garlic and fry in the oil for a few minutes on a gentle heat.
- Add the pumpkin and the stock and bring to the boil. Simmer until the pumpkin is soft.
- Mash with a masher, or puree with a stick blender. Adjust the soup with water, milk or stock to the consistency you like best.
- Add maple syrup, salt and pepper and ginger to taste. I also added a couple of tablespoons of cream for a slightly richer taste.
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