Creamy pumpkin soup!

Submitted by: Ebba Dahlgren
a creamy spicy pumpkin soup with ginger, orange and coriander - perfect for cold october evenings.

Serves: 4

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: soup · spicy · orange · pumpkin · ginger · coriander ·

Ingredients

> the flesh from one tasty 20cm-pumpkin (around 600g-1000g)
> 3 potatoes
> 2 garlic wedges
> 1 (yellow) onion
> butter (for frying)
> vegetable soup (cubes or powder) (0,6-1 litre)
> two tablespoons grated fresh ginger.
> the juice from one freshly squeesed orange
> salt and black pepper
> coriander
> 4 tablespoons light creme fraice OR, for vegans soy cream or oat cream.
> fresh chopped parsley.

Method

1.) peel the pumpkin and the potatoes, and cut them into small cubes, around 1-2 cm in size.

2.) chop the onion and fry it together with two sqeezed garlic wedges in butter in a big pot until it goes soft.

3.) add the potatoes and pumpkin cubes and stir well. let it all fry for a short while, while stirring.

4.) pour over 0,6 litres of vegetable soup let this boil for 15 minutes (or until the potato and pumpkin softens)

6.) use a hand mixer/hand blender and mix the vegetables and water into a smooth soup. add more hot water if the soup is too thick.

7.) add the two tablespoons with fresh grated ginger and mix it in. add orange juice, coriander, black pepper, and maybe some salt (taste first!). also add 4 tablespoons of creme fraiche or soy/oat cream (only if wanted), and, more important: lots of fresh chopped parsley!

8.) let the soup boil for just another minute, taste and add more spices if you like.

9.) serve with garlic bread and maybe some white wine. yummy!

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