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Solo Stays In

Get cosy with pumpkin and ginger soup

Now that summer is gone (although we’re not sure it was ever really here), it’s time to turn to warmer foods, which bring us comfort in these chillier times. And with Halloween almost upon us, there’s no season like the present to start using the pumpkin as more than a mere window decoration.
Indeed the pumpkin was for a long time greatly ignored on this side of the Atlantic and it’s only in more recent years that its taken on an identity of its own in kitchen. From tasty pumpkin pie to spicy pumpkin wedges, this autumnal symbol knows no bounds, and it is, in fact, perfect for soup making. Its colour alone makes it an appetising option and its subtle flavour blends with well with other vegetables.
So, try this delicious pumpkin and ginger soup recipe and you’ll soon know what we’re on about. It serves two so you can have a bowl with some fresh, crusty bread for dinner and save the leftovers to have for lunch a day or so later – that’s if you don’t polish it all off in one sitting. It’s ever so simple to make and all you will need is:

– ½ tbsp olive oil
– ½ onion, finely chopped
– 1 clove garlic, crushed
– ½ inch piece root ginger, peeled and grated
– 650g (4 cups) peeled and chopped pumpkin flesh
– 850ml (3 cups) vegetable stock

Sweat the onion gently in the olive oil for 5 minutes, add the garlic and pumpkin and cook for a further 5 minutes. Add the stock and simmer for 15-20 minutes, until the pumpkin is tender. Puree the soup in a blender or food processor and thin with a little extra stock if necessary. If you want something a bit richer, add some cream. And if you’re looking for a more filling dish, don’t be afraid to throw in some homemade croutons. Serve with some fresh bread of your choice and enjoy!

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