PUMPKIN AND GINGER SOUP

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Pumpkin and Ginger Soup image

Make and share this Pumpkin and Ginger Soup recipe from Food.com.

Provided by Norahs Girl

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 17

60 ml butter
5 ml sunflower oil
30 ml grated fresh ginger or 10 ml ginger paste
1 kg pumpkin, peeled and cut into chunks
2 large parsnips, peeled and cubed
1 large onion, finely chopped
2 medium carrots, finely chopped
1 sprig celery leaves
7 ml medium-strength curry powder
2 ml dried chili pepper flakes
freshly grated nutmeg
30 ml cornflour (for thickening)
500 ml homemade chicken stock
500 ml milk
salt
milled black pepper
60 -125 ml cream

Steps:

  • Heat butter and oil until foaming in a large, heavy-based saucepan.
  • Add ginger, vegetables, curry powder and spices.
  • Stir-fry for 2-5 minutes .
  • Then cover and cook very gently over low heat until vegetables have softened, 15-30 minutes , depending on size of chunks.
  • Stir with a wooden spoon from time to time.
  • Sprinkle with cornflour and stir in.
  • Gradually add chicken stock, then milk, stirring constantly.
  • Continue cooking, stirring, until soup thickens slightly and comes to the boil.
  • Remove from stove and cool for 10-15 minutes .
  • Process, blend or purée until smooth.
  • Return to saucepan and reheat over low heat.
  • Season to taste.
  • Stir in cream and serve in piping hot soup bowls.
  • I serve this with nice crusty rolls.

*** Explore more Pumpkin And Ginger Soup Recipes »

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