in Soup Recipes

Pumpkin soup with ginger and a hint of cinnamon

updated

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Ingredients for 4 servings:

  • 1 m.-sized pumpkin(s), (Hokkaido)
  • 2 potatoes
  • 4 carrots
  • 1 parsnip(s)
  • 1 piece(s) ginger
  • Coriander powder
  • cumin
  • Carnation(s)
  • Cinnamon
  • salt and pepper
  • possibly broth, granulated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

great in the cold season

Halve the pumpkin, remove the soft insides and seeds, and finely chop the pumpkin flesh, including the skin. Peel the potatoes and the remaining vegetables and finely chop them as well. Place everything in a pot and add enough water to cover. Season with salt and pepper, or perhaps a little granulated stock, and bring to a boil. Simmer until softened. Then puree, add the freshly grated ginger, and season to taste.

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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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