Pumpkin & Ginger Soup
This was a “whatever was available in the house throw together” kind of recipe which turned out absolutely deeeelish!
There aren’t many ingredients so it’s a cheap, easy and tasty recipe to throw together 🙌🏼
1/2 pumpkin (I used butternut)
1 small brown onion (diced)
4cm x 3cm cube ginger (skin removed)
Sprinkle cinnamon (optional)
Small handful chopped parsley
Feta (as required for garnish)
Sprinkle of pumpkin seeds
Sprinkle of sunflower seeds
2 cups vegetable stock
Bring your kettle to the boil.
Remove skin from your pumpkin and chop into small cubes.
Dice your onion.
Drizzle olive oil in a hot pot, Add onion and fry off until translucent.
Add in your pumpkin cubes, stir occasionally for a minute.
Grate your ginger into your soup.
Add in your vegetable stock.
Add in boiling water (you want the water to be almost completely covering your pumpkin cubes).
Let simmer for 20 minutes or until pumpkin is soft.
Set aside until cooled down a bit, with a hand pulser- blitz until a smooth creamy consistency is formed.
Scoop your soup into bowls, top with crumbled feta, chopped parsley and seeds.