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
800g butternut pumpkin
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
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.
Happy cooking! Please post a photo of your dish on instagram. I would love to see your creations, do tag with #jimmywongeats