Garlic and Ginger Pumpkin Soup (Adapted from Valli Little’s recipe in Delicious from April 2004, page 63)
Serves 4.
Half a thumb’s length of peeled ginger
Half a pumpkin (peeled and diced)
2-3 tablespoon’s of olive oil
1 potato (diced)
1 onion (finely chopped)
1 teaspoon of fresh Coriander
1 teaspoon of Cumin
1 litre of chicken or vegetable stock
Salt and pepper
4 peeled cloves of garlic
Half a cup of cream
3-5 slices of fresh chilli or 1-2 teaspoons of chilli flakes (optional)
A few slices of your favourite toasted bread
While you’re doing your preparation (dicing, peeling, etc), preheat your oven at about 120 degrees. Wrap the ginger and garlic cloves into some aluminium foil and place in oven for 10-15 minutes.
Heat the large saucepan on low heat and add oil. Add the onion and cook until soft but not completely brown.
Unwrap the parcel of spices in the oven and add them to the onion (leave one garlic clove aside). Cook and stir the onion, chill and spices for about 30-45 seconds.
Add the pumpkin, potato, coriander, chilli and stock to the large saucepan and bring to the boil. Turn the heat down to low, cover and simmer for 30-40 minutes or until the ingredients become incredibly soft.
Turn off heat to let the batch cool a little, then use handheld blender to liquefy the mixture. Once it’s your ideal soup consistency, reheat gently and add the cream, as well as salt and pepper and cumin. Smash the remaining garlic clove into a ramekin and add two tablespoons of butter.
You can use this garlic butter to spread onto your toasted bread to devour your hot Garlic and Ginger Pumpkin Soup with.
JC x
Notes: Use these optional ingredients for super flavour and kick: half a thumb’s length of peeled Turmeric and Galangal (instead of, or in addition to the ginger), and 2 Kaffir Lime leaves.
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