Pumpkin Soup
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Pumpkin Ginger Soup Recipe with Thyme
Pumpkins always benefit from being spiced up a little and this is a wonderfully warming pumpkin soup recipe. Caraway, cinnamon and cardamom also go well with the flavor of pumpkin and you can use a pinch of any of those in this pumpkin ginger soup recipe too, if you want.
The leek and onion add a nice vegetable flavor to this classic pumpkin soup and the chili adds some bite. This soup is best when you puree it and then strain it through a fine mesh sieve to remove any bits of thyme or stringy bits from the vegetables. This step really does make the soup silky smooth.
You will love this pumpkin ginger soup recipe if you like savory pumpkin soups, which are delicately spiced rather than overpoweringly so. This is a nice, easy pumpkin soup recipe too, so even beginner cooks can have a go at it. The kitchen will smell delicious when you make this soup, because of the fragrant herbs and spices involved in the recipe.
Spiced Pumpkin Ginger Soup Recipe with Leek
Ingredients -
1 leek, chopped
1 onion, chopped
1 teaspoon cumin seeds
2 tablespoons toasted pumpkin seeds
1 chili, chopped
2 ¼ lbs pumpkin, peeled, seeded and chopped
1 oz root ginger, scraped and chopped finely
2 tablespoons butter
A few sprigs of fresh thyme
Salt and freshly ground black pepper
6 ½ cups vegetable broth
Preparation:
Cook the onion, leek, cumin, chili, ginger, and thyme in the butter in a big pan until they are soft.
Add the broth and pumpkin bring the mixture to the boil and season it to taste.
Simmer for 20 minutes. Blend the soup in a blender or food processor until smooth, and then sieve it.
Reheat the soup and adjust the consistency with a little more water or broth if necessary. Add more salt and pepper if necessary.
(Serves 4)
