Pumpkin and ginger soup recipe
Here is a seasonal pumpkin and ginger soup recipe courtesy of Opies.
Ingredients:
A large knob of butter
1 small leek, roughly chopped and washed
1 small onion, peeled and roughly chopped
30g Opies ginger, scraped and finely chopped
1tsp cumin seeds
1 small chilli, chopped
A few sprigs of thyme
1kg ripe yellow pumpkin or butternut squash, peeled, seeded and roughly chopped
1.5 litres vegetable stock (or a couple of good quality stock cubes dissolved in that amount of boiling water will do)
Salt and freshly ground black pepper
2 tbsp pumpkin seeds, lightly toasted
Method:
Gently cook the leek, onion, ginger, cumin seeds, chilli and thyme in the butter in a large saucepan until soft.
Add the pumpkin and vegetable stock, bring to the boil, season with salt and pepper, then simmer for 20 minutes.
Blend in a liquidiser until smooth, then strain through a fine-meshed sieve.
Re-heat the soup and adjust the consistency with a little vegetable stock or water if necessary and re-season with salt and pepper.
