in Soup Recipes

Pumpkin and ginger soup

updated

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Ingredients for 4 servings:

  • 500 g pumpkin flesh (nutmeg, Hokkaido or butternut), roughly diced
  • 100 g potatoes, roughly diced
  • 1 m.-sized onion(s)
  • 1 piece(s) ginger (thumb-sized), grated
  • 50 g Clarified butter or butter
  • 1 pinch(s) of sugar
  • salt and pepper
  • nutmeg
  • 500 ml vegetable broth, hot
  • 100 ml milk
  • 100 ml cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple and delicious

Sauté the onions and ginger in butter over medium heat. Then add the pumpkin and potatoes. Season with salt and pepper, and a pinch of sugar. Add the vegetable stock and simmer with the lid on for about 30 minutes. Puree everything and finally stir in the milk and cream. Season the soup to taste and add nutmeg if desired; very little is enough.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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