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  • Jimmy Wong

Cream of pumpkin soup with ginger

It's cold outside and there is nothing warmer and more soothing than this pumpkin soup with ginger. Simple to make and fabulously tasty x


Cream of pumpkin soup with ginger

Serves 4


Ingredients

800g butternut pumpkin

1 potato

3 slices of ginger, finely julienned

3 cups vegetable stock

2 cloves garlic

1/2 tsp ground cumin

Salt and pepper to taste

1 tbsp olive oil

Cream


Method

To make the soup, first peel and chop the pumpkin and potatoes to small cubes. Use a heavy gauge pot like a cast iron french oven. Heat oil and saute the garlic, ginger, then add the cumin, s&p and finally the pumpkin and potato. Saute until browned (about 6 minutes). Finally add the stock and simmer on low for another hour. Using a food stick blender, blitz until a smooth consistency.


To serve, place soup in bowl and drizzle with cream and serve immediate. A crunchy sourdough would also go perfectly with this.


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