Feb 122014
 

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Pumpkin & Ginger Soup
Prep time: 
Total time: 
Serves: 4
 
Riverford’s Liz & Caroline Asteraki favourite recipe
Ingredients
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, roughly chopped
  • 1kg squash or pumpkin, peeled, deseeded & diced
  • 5cm piece of fresh ginger, peeled & finely chopped
  • 1 tsp honey
  • 1ltr veg or chicken stock
  • milk to thin the soup
  • sea salt & ground black pepper
  • sprinkling of paprika or nutmeg
Instructions
  1. Heat the oil in a large pan.
  2. Add the onion and cook slowly, stirring occasionally, for 8-10 mins, without colouring.
  3. Add the squash, ginger and honey. Stir and add the stock. Bring to the boil, then simmer for 20-25 mins until the squash is tender.
  4. Blitz in a blender.
  5. Reheat, adding just enough milk to thin the soup to the consistency you want.
  6. Season and sprinkle over a little paprika or nutmeg to serve.

 

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