Pumpkin soup
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
45
MINUTES
CUISINE
COURSE
Starter
Method
Preheat the oven to 180°C.
Place the onion, butternut squash, carrot, celery, and garlic in a large ovenproof dish. Drizzle 1 tbsp. of the olive oil over them, mix well, and place in the oven for 25 minutes.
Remove from the oven and transfer to a saucepan together with the remaining olive oil and the ginger. Fry for 1-2 minutes, then pour over the stock. Bring to the boil and simmer for 10 minutes.
Remove from the heat and blend with a hand blender until you reach your desired consistency. Ladle into warm bowls and serve with some buttered brown bread on the side.
Ingredients
1 medium onion, peeled and roughly chopped
750g butternut squash or pumpkin of your choice, peeled and cut into cubesÂ
1 carrot, peeled and roughly choppedÂ
1 stick celery, roughly choppedÂ
3 garlic cloves, crushedÂ
2 tbsp olive oilÂ
1 tsp ground gingerÂ
700 ml chicken or vegetable stockÂ
Method
Preheat the oven to 180°C.
Place the onion, butternut squash, carrot, celery, and garlic in a large ovenproof dish. Drizzle 1 tbsp. of the olive oil over them, mix well, and place in the oven for 25 minutes.
Remove from the oven and transfer to a saucepan together with the remaining olive oil and the ginger. Fry for 1-2 minutes, then pour over the stock. Bring to the boil and simmer for 10 minutes.
Remove from the heat and blend with a hand blender until you reach your desired consistency. Ladle into warm bowls and serve with some buttered brown bread on the side.
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