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Pumpkin and Ginger Soup

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Ingredients

Oil
25g Butter
1 Chilli Sliced
1 Onion Sliced
2 tsp Maple Syrup
Butternut Pumpkin
1L Chicken Stock Or Vege
300ml Coconut Cream
1 Knob Ginger
2 Kaffir Lime Leaves
3 tsp Pumpkin Seeds
Coriander To Garnish

Pumpkin and Ginger Soup

  • Medium

Ingredients

Directions

Steps

1
Done

In a large, heavy-bottomed pan, heat the oil with butter.

2
Done

Add the onion, chilli and ginger and a pinch of salt and cook on a low heat for 10 mins or until soft.

3
Done

Then increase the heat to medium, add the pumpkin and maple syrup and cook out for 5 minutes, then the stock and kaffir leaves, season.

4
Done

Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 25 mins until the pumpkin is soft.

5
Done

Pour in the coconut cream, bring to the boil again and remove from the heat.

6
Done

Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner).

7
Done

Strain through a fine sieve, check the seasoning and set aside.

8
Done

Divide into serving bowls and garnish fresh chopped chilli ,coriander leaves and a swirl of coconut cream if desired.

The Cafe

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