Warming Ginger Spiced Pumpkin Soup

Late summer holidays in Poland always result in  our car boot being fully packed with plenty of home grown organic vegetables and fruits.There is no other place where I can find such natural and pesticide free goodness.
The biggest vegetable we brought to the UK last summer was a pumpkin. Unless I want to feed the whole army, I can’t use the whole vegetable to make a soup for a standard daily dinner. Don’t you worry, nothing goes to waste. Vegetable of this kind can be peeled, sliced into cubes and frozen. It normally takes roughly 5-6 2.5 l freezer bags.
I don’t know about you but for me, pumpkin soup is a perfect autumn/winter dish. Now that autumn is slowly approaching, have a look at this warming ginger spiced pumpkin soup.

You will need:
  • 1 bag of frozen or fresh pumpkin (500-600g)
  • 1 bay leaf
  • 3 potatoes
  • 1 onion
  • 1 clove of garlic
  • 1 veggie stock cube
  • 3-4 cups of water
  • 10g ginger
  • 1 tsp of chilli powder
  • 1 tbsp of parsley
  • olive oil ( or any oil of your choice)
  • salt and pepper
  •  seeds
  • 4 slices of bread to make croutons
Method:

Soup

step 1: Peel the potatoes. Slice the onion, ginger, potatoes and garlic. Don’t worry about fine chopping, it will all be blended.

step 2: Heat up the olive oil in a large pot. Add the onion. Fry until soft and slightly gold. Add the garlic.

step 3: Add the frozen pumpkin and stir occasionally to ensure the onion doesn’t burn.

step 4: Once the pumpkin releases all the water, let it boil. Add the potatoes, ginger, more water, the vegetable stock cube, bay leaf and the seasoning. Leave to boil.

step 5: Let the vegetables boil for about 20 minutes but this time might change depending on the size of your vegetables. Keep on checking how soft the vegetables are with a fork. Stir occasionally.

step 6: Once all the veggies are soft, turn off the gas, take out the bay leaf and thoroughly blend.

step 7: Once it’s all blended, check for adjustments. I tend to add more water if it’s too thick or more spices if necessary.

Step 8: If you want to make changes, put the bay leaf back in, turn the gas back on and adjust to you liking.

Croutons:

Step 1: Dice the bread. Use any bread of your choice,  I used a ciabatta bread in this case.

Step 2: Heat up a little bit of olive oil on a frying pan. Add the bread and fry for a few minutes but keep on stirring. You can add more olive oil.

Step 3: You might have to fry in batches if you have too much bread or your pan is too small.

 


Serve soup with croutons and sprinkled seeds. I used chia and sesame seeds although I’d recommend poppy seeds too.


Do you know an amazing pumpkin recipe? Tell me about it below.