Pumpkin and Ginger Soup is a delicious warming soup that’s perfect for starter, main and as a snack. Served with fresh crusty bread for dunking and mopping up. This is a vegetarian recipe full of flavour. Also, make in advance and chill until needed.
Pumpkin and Ginger Soup
Vibrnt colour with a vibrant delicious flavour. A favourite of mine.
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Add to CollectionServings: 4 People
Calories: 244kcal
Ingredients
- 1 kg pumpkin
- 3 cloves garlic peel/chop
- 1 inch ginger
- 1 Litre vegetable stock or chicken
- 3 tbsp virgin olive oil 2 tbsp cook, 1 tbsp garnish
- 2 tbsp soy sauce to garnish
- ¼ cup mascarpone or similar
- 8 sprigs parsley
- salt to taste
- ground pepper to taste
Instructions
- Preheat your oven to 355F/180C/Gas Mark 4
- Whilst warming up, peel and deseed the pumpkin and chop into small chunks (about 2in is ideal to fit in my blender). Also peel the ginger and garlic and chop up. (chunks are fine)
- Place the pumpkin, garlic and ginger on a large baking tray and season lightly with salt and pepper and a good drizzle of quality olive oil. Move everything around so all side of the vegetable get coated.1 kg pumpkin, 3 cloves garlic, 1 inch ginger, 3 tbsp virgin olive oil, salt, ground pepper
- Place in the warmed oven until the pumpkin is soft, about 30 minutes, making sure the garlic doesn’t stick and burn.
- When cooked, puree the vegetables in a blender adding ½ of the stock. You may need to puree in batches so adjust the amount of stock accordingly. If you are doing it in two batches then add ¼ of the stock each time and so on.1 Litre vegetable stock
- The result should be a lovely and smooth soup. If there any lumps in the soup then pour through a fine sieve.
- Add the smooth soup to a large saucepan and add the remaining stock over a medium low heat.
- Taste again and adjust seasoning if needed.salt, ground pepper
- Warm the serving bowls while the soup is heating up.
- Serve with a spoon of cream, a drizzle of olive oil or balsamic or soy for a soup to remember.3 tbsp virgin olive oil, 2 tbsp soy sauce, ¼ cup mascarpone, 8 sprigs parsley
Nutrition
Calories: 244kcal | Carbohydrates: 21g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 14mg | Sodium: 1508mg | Potassium: 897mg | Fiber: 1g | Sugar: 9g | Vitamin A: 22177IU | Vitamin C: 26mg | Calcium: 81mg | Iron: 2mg
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