“Soup is the song of the hearth... and the home.”
Louis P. De Gouy
Pumpkin & Ginger Soup
There's just something so comforting about pumpkin soup. Is there ever a wrong time to enjoy a healthy serving of pumpkin soup? Great for lunch at the office, an entre for dinner guests or cozying up on the couch with a warm bowl in hand for dinner - there is just so much to love about this dish.
We adore this soup-er delicious recipe which adds the zing of ginger for a new take on the traditional pumpkin soup. You can mix up your herb garnishes for different flavour combinations too - we love adding a handful of fresh chopped coriander and a good serve of fresh cracked pepper on top.
Recipe
Ingredients
- 1 kg pumpkin (feel free to use a mix of pumpkin varieties)
- 2 shallots
- 75g ginger
- a few sprigs of fresh herbs , such as chives, mint
- extra virgin olive oil
- 1 litre organic vegetable stock
- 125 ml coconut milk , plus extra to serve
- 1 lime
- ½ tablespoon chilli powder
Method
- Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
- Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
- Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
- Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
Tips
- Have a bit more time on your hands and want to add an extra layer of depth to your soup? Roast the pumpkin before hand with garlic, olive oil, coriander and a sprinkle of chilli seeds.
- Feeling adventurous? Add fresh chopped coriander to garnish along with mint and chives.
- Want to add a little protein? Place some finely sliced prosciutto in the oven to crisp up and place that crispy goodness on top.
- Make your own croutons to garnish, awesome for using stale bread, simply tear apart into bite sizes chinks, drizzle with olive oil and roast in the oven until crisp.
- Prefer it a little more tart? Add a dollop of sour cream instead of cream as a garnish.