Sunday 26 October 2014


Pumpkin Soup

Serve 4


- 1 Hokkaido pumpkin (approx. 1200g)
- 4 potatoes chopped
- 4 cloves garlic diced
- 2 carrots diced
- 2 onions chopped
- 1 tablespoon fresh ginger, chopped
- 1 bunch chives chopped as garnish (optional)
- 1/2 lemon juiced
- 1 tablespoon olive oil or cooking oil
- 150ml whipped cream
- 1.5 l of vegetable stock
- A handful of pumpkin seeds as garnish (optional)


1. Heat pot, add oil and fry garlic and onions until fragrant.
2. Add carrots, potatoes, ginger and pumpkin and fry for 1-2 minutes.
3. Add vegetable stock, reduce fire to medium low heat (no. 4 on my stove), cover and simmer for 15-20 minutes or until the vegetables are soft.
4. Blend with a hand-blender.
5. Add whipped cream and lemon juice.
6. Add salt and pepper to taste.
7. Ladle into bowl and garnish with pumpkin seeds and chopped chives.
8. Serve with focaccia bread or crotons.


Roast pumpkin seeds on a pan with a bit of oil or butter until medium heat, stir constantly until the seeds begin to pop.


No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...

My Favourite Books

Montessori Materials