Velvety and aromatic Pumpkin Ginger Soup, a comforting dish for the autumn and winter months.
Food blog number 1.000.000? Maybe. The Internet doesn’t really have an answer to that question. Anyway, here is my food blog now. Let’s see what I can make with it. And more importantly maybe: for how long?
My first recipe, Pumpkin Ginger Soup, is simple and seasonal. Now that autumn is officially here, I’ll just have to make the best of it. Whining that we didn’t have any summer in the first place, just one long long autumn with very few summer interruptions, won’t get me anywhere.
I first made this soup a couple of years ago and fell in love with it. I’ve been making it at least 2-3 times every autumn/winter since then. The amount of ginger can be changed according to your taste and you can replace the milk with double cream, soy milk, almond milk etc.
And when it comes to pumpkin I actually only use two kinds, either Hokkaido or butternut squash. When it comes to flavor I find them to be the best. Plus, the Hokkaido doesn’t have to be peeled, which is a huge bonus. But, of course, you can use any sort you like.
- 1 small Hokkaido pumpkin or 1 small butternut squash
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- ½ teaspoon salt
- ca 750 ml vegetable stock (about 3 cups)
- 60g ginger, finely chopped
- ½ teaspoon curry powder
- ½ teaspoon cumin
- 1 tablespoon sugar
- 200 ml milk, double cream or almond/soy milk (about 1 cup)
- some roasted pumpkin seeds
- Clean the pumpkin, remove the seeds and peel if necessary. Cut in small cubes.
- Heat the oil and cook the onion until translucent. Add the salt, stock, ginger, curry, cumin and sugar.
- Bring everything to a boil and let cook gently for about 20-25 minutes or until the pumpkin pieces are soft. Puree the soup, than add the milk or double cream.
- Season to taste, sprinkle with some roasted pumpkin seeds and serve.