Pumpkin and ginger soup

Name: Pumpkin and ginger soup
Cook time: 30 min
Yield: 6
Cuisine: Modern Australian
Ingredients: 100g butter; 2 medium brown onions, sliced; 2 large knobs ginger, peeled and finely chopped or grated; salt and freshly ground white pepper; 1.25kg peeled pumpkin, chopped; 1½ litres water or chicken/vegetable stock; 100ml pouring cream; cup coriander leaves

Jane and Jeremy Strode

April 21, 2021

Time:< 30 minsServes:6

Ginger gives a real kick to the old staple of pumpkin soup. It's also great served on its own for lunch with some crusty bread.

Ingredients

100g butter
2 medium brown onions, sliced
2 large knobs ginger, peeled and finely chopped or grated
salt and freshly ground white pepper
1.25kg peeled pumpkin, chopped
1½ litres water or chicken/vegetable stock
100ml pouring cream
cup coriander leaves

Method

Melt butter in a heavy-based saucepan.
Add onion, ginger, salt and pepper and cook gently until soft (about 15 minutes).
Add pumpkin and stock and simmer until pumpkin is completely soft. Puree with a stick blender and pass through a coarse strainer.
Reheat and serve with a drizzle of cream and a few coriander leaves.