Ginger Pumpkin Soup
1 cup carrots, chopped
¼ onion, chopped
1 tablespoon olive oil
1 medium (2½ pounds) pumpkin, seeded, peeled and cut into 1 inch cubes (for cooking)
½ teaspoon minced fresh ginger
½ teaspoon salt
Freshly ground pepper
3 cups chicken broth
2 cups water
4 small pumpkins (for serving bowls)
¼ cup double cream
Parsley for garnish
In a large cooking pot, cook carrots and onion in oil over medium heat for about 5 minutes, or until soft.
Add the pumpkin cubes, ginger, salt and pepper, stirring occasionally for about 15 minutes, until the pumpkin begins to soften.
Pour in the chicken broth and water and bring to a boil. Reduce heat and cover. Let simmer 30-40 minutes until the vegetables are very tender.
Place the cooked vegetables into a blender and blend until smooth.
Cut the tops off the small pumpkins to create small soup bowls. Hollow the pumpkins, ensuring that no holes are made in the outer shell.
To serve, transfer the soup into the individual carved out pumpkin bowls.
Top each soup serving with a dollop of double cream and create a swirl by running the tip of a spoon through the dollop in a swirling motion.
Garnish with parsley.
Pairs Well With
A delicious soup that is a perfect fall menu addition or a great Thanksgiving starter.