Pumpkin and Ginger Soup
Pumpkin soup is my all-time favourite recipe to make. The addition of ginger gives the pumpkin soup an extra zing, along with its extra health benefits.
Ingredients
4 tsp garlic paste
2 tsp ginger paste
1/2 pumpkin, diced
1 1/2 L chicken/vegetable stock
1 tbsp soy sauce
Salt and pepper to taste
Sour cream to taste
2 tsp ginger paste
1/2 pumpkin, diced
1 1/2 L chicken/vegetable stock
1 tbsp soy sauce
Salt and pepper to taste
Sour cream to taste
Method
1) Fry off on and garlic until onion is translucent.
2) Add ginger and pumpkin. Fry off for 5 minutes.
3) Add stock and soy sauce, and bring to boil. Reduce heat to a low simmer. Add salt and pepper to taste.
4) Simmer for 20 minutes until the pumpkin is tender. Allow to cool slightly. Using a stick blender, blend until combined to a soup constancy.
5) Serve with a dollop of sour cream and crusty bread.
2) Add ginger and pumpkin. Fry off for 5 minutes.
3) Add stock and soy sauce, and bring to boil. Reduce heat to a low simmer. Add salt and pepper to taste.
4) Simmer for 20 minutes until the pumpkin is tender. Allow to cool slightly. Using a stick blender, blend until combined to a soup constancy.
5) Serve with a dollop of sour cream and crusty bread.
Comments
Post a Comment