Pumpkin and Ginger Soup
by Jay Wadams
With plenty of fresh ginger and bright and zesty orange, my silky Pumpkin and Ginger Soup is like a burst of sunshine in a bowl. A delicious recipe to keep you warm when it’s grey and cool outside.
Ingredients
- 2 Tbsp butter
- 1 red onion sliced
- 1.5 kilos Hokkaido pumpkin / Red Kuri squash
- 2 cloves garlic finely diced
- 750 ml vegetable stock or chicken broth
- 2 Tbsp fresh ginger finely grated
- 2 sprigs of fresh thyme leaves only
- ½ tsp chilli flakes
- ¼ tsp fennel seeds
- zest of 1 orange finely grated
- juice of half an orange
- sea salt and freshly ground black pepper
to serve:
- 4 Tbsp Greek yoghurt
- 2 Tbsp sunflower or pumpkin seeds optional
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- SAUTÉ THE ONION: Heat the butter in a large, heavy-based saucepan until melted. Over medium heat, cook the onion gently for 5 minutes, until softened but not browned.
- PREPARE THE PUMPKIN: Meanwhile, wash the pumpkin, cut it in half and scoop out the seeds. Dice the pumpkin into 2cm (1 in.) cubes.
- SAUTÉ THE PUMPKIN: Add the pumpkin and garlic to the pan and cook for two minutes, until fragrant.
- COOK THE SOUP: Add the vegetable stock, ginger, thyme, chilli, fennel and orange zest to the saucepan. Season with salt and pepper, then bring to the boil. Reduce the heat and cook, stirring occasionally, for 30 minutes until the pumpkin is soft and easily pierced with a fork.
- BLEND THE SOUP: Remove the soup from the heat, then blend until completely smooth using an immersion or hand blender. Stir through the orange juice, then taste and adjust seasoning as necessary.
- SERVE: Divide the soup between warmed bowls, drizzle over the yoghurt and scatter over the seeds and serve immediately with crusty toasted bread.
Notes
If you ever have trouble grating ginger, the trick is to keep it in the freezer. Not only does it stay fresh indefinitely, it is much easier to grate!
Nutrition
Serving: 1bowl | Calories: 92kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 749mg | Potassium: 108mg | Fiber: 1g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 0.4mg