John Myers
Warming Pumpkin Ginger Soup
The perfect warming pumpkin ginger soup recipe with a picture and simple step-by-step instructions.
- 400 g Pumpkin freshly frozen in stock
- 1 Carrot
- 1 Onion
- 3 Small potatoes
- 4 cm Ginger
- Olive oil
- 400 ml Vegetable broth
- 200 ml Apple juice
- 0,5 tsp Ground cumin
- 0,5 tsp Turmeric
- Pepper from the grinder
- Sea-Salt
- 1 tsp Honey
- 1 tsp Mild curry
- 1 Clove of garlic
- Freshly grated nutmeg
- Fresh coriander [optional]
- Peel the onions and Knofi and roughly cut them with the ginger, potatoes, carrot and pumpkin and sauté with olive oil.
- Add the curry, turmeric, cumin and lightly toast the spices with the vegetables and a little honey.
- Deglaze with apple juice and add the stock – cover and simmer for 20 minutes until soft.
- Puree everything until creamy and pass through a sieve.
- Now season the soup with salt, pepper and nutmeg.
- If you like, you can spice it up with some freshly chopped coriander.
Facebook Comments