Let’s build a healthier, happier world through the joy of food.
This week’s new recipe is a deliciously smooth Pumpkin Turmeric & Ginger Soup. It’s one of our favourite soup recipes at the moment, and has a few ‘secret’ ingredients that make it stand out.
I feel as though everyone has their own little secret ingredient for the perfect homemade pumpkin soup. For me, I love to add a tablespoon of natural peanut butter, to bring out the nuttiness of the pumpkin. I also like to sautee the vegetables and spices in a couple of tablespoons of ghee, before adding the stock and water. It gives a lovely flavour to the soup and compliments the earthy fresh ginger and turmeric. YUM!
Do you have a ‘secret’ homemade soup ingredient?
We’ve presented here two recipes one by Jamie Oliver and another by Gather an feast, let us know which you prefer.
For Entertaining props try
Provincial Home living for serving plates.
Marmoset found for ingredient bowls
Muji for Napkins
Jamie Oliver Pumpkin soup Recipe Ingredients
* 1 kg pumpkin
* 2 shallots
* 75 g ginger
* a few sprigs of fresh herbs , such as chives, mint
* extra virgin olive oil
* 1 litre organic vegetable stock
* 125 ml coconut milk , plus extra to serve
* ½ tablespoon chilli powder
* 1 lime
How to make pumpkin soup the Jamie Oliver way
1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
3. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
4. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
Pumpkin soup props by Gather and feast
Serving Plates: Provincial Home Living
Ingredients Bowl: Marmoset Found
Napkin: MUJI
Ingredients used for gather and props pumpkin soup
* 2 tbs ghee (coconut oil for vegan option)
* 1 large brown onion
* 2cm piece fresh turmeric, finely chopped
* 4cm piece fresh ginger, finely chopped
* 2 cloves garlic, finely chopped
* ¼ tsp chili flakes
* 1.2 kilos jap pumpkin, peeled & roughly chopped
* 5 large carrots, peeled & roughly chopped
* 1 tbs peanut butter
* 1 litre vegetable stock
* 2 litres boiling water
Serves 8 prep time 1hr
Method
1. Place a large deep pot over medium heat, add the ghee and melt.
2. Add the onion, turmeric, ginger, garlic and chili flakes to the pot with the ghee.
3. Next add the chopped carrot and pumpkin into the pot with the onion mixture, and saute for 5-10 minutes until the pumpkin and carrots begin to soften and caramelise on the edges.
4. Add the peanut butter and mix well.
5. Add the stock and boiling water, ensuring the pumpkin and carrot are completely covered. If not, add a little more water.
6. Cook on medium/low heat for 30 minutes.
7. Once the pumpkin and carrot are soft, blend the soup with a hand held stab mixer until smooth.
8. Serve with roasted pepitas or simply on it’s own. Delicious!
