Pumpkin and ginger soup

Halloween

85 Min.
Duration
Difficulty
Rating ( 0 )

Ingredients

Cooking Instructions

Cooking time: 85 Min.
  1. Preheat you oven.
  2. Get 4 small pumpkins, cut off each lid, remove the seeds and remove the fruit to about a 0.5 cm on the sides. It is for decorative purposes to use the pumpkins as bowls. This is completely optional.
  3. Chop up the fruit of the pumpkin into chunky pieces.
  4. Peel the onion and the ginger and chop finely.
  5. Place the pumpkin, ginger and garlic on the pan and fry until the pumpkin is soft (for around 10-12 minutes).
  6. Season with salt and pepper.
  7. Puree mixture in a blender or food processor with 2 cups (500ml) stock, then season.
  8. Strain if preferred.
  9. Heat the soup with 500ml of stock and heat up.
  10. Serve in our pumpkin bowls and top with seeds and a drizzle of cream.
  11. It is a nice idea to roast some of the pumpkin seeds with olive oil for topping off the soup dish.

Tips: You can also use a large pumpkin for the soup and use it as a "terrine" either.

Nutrition facts

Energy

150 kcal per person

631 kJ

Fat

9 g

Carbo-
hydrates

14 g

Protein

2 g