Pumpkin ginger winter soup

The fragrance of this rich, thick soup will evoke warm winter thoughts no matter what the actual temperature is outside.
By epicure
Published on Tuesday, 02 Jul 2013
Cuisine
Asian
Type of Meal
Starters
Vegetarian-friendly
No
Level of Difficulty
Intermediate
Speed
Moderate

Serves 6 Prep time 15 minutes
Cook time 1 hour 30 minutes

 

1 litre chicken stock or broth
1 small pumpkin peeled and seeded, cut into small chunks (about 6 cups)
3cm length of fresh ginger, peeled, smashed and chopped or grated
salt to taste
allspice or nutmeg to garnish & perfume

  • In a heavy pot bring chicken stock to a boil.
  • Boil the pumpkin gently until tender— about 30 minutes.
  • Then add the ginger to the stock, stirring well to incorporate throughout. Continue cooking at a gentle simmer for an additional 30 to 45 minutes until pumpkin and ginger is very soft.
  • With an emersion blender, puree the mixture until both the pumpkin and ginger are smooth and incorporated throughout and the liquid has thickened.
  • Add salt to taste.
  • Sprinkle with a light dusting of allspice or nutmeg for garnish.

 

Tip: Should you not get the desired thickness of the soup after puréeing, pour the soup back in the pot and simmer gently for another 15 minutes to reduce.