My week was hectic, my little one wasill and I haven't been for groceries yet. So it's a typical let's improvise with what we got- and 'please, I need some comfort food' day.
When I opened the fridge there was half a butternut pumpkin from my garden, loads of carrots and some garlic bread. So I opted for one of my favourites in this time of the year pumpkin soup with ginger.I usually just use pumpkin without adding carrots,but as we had loads of carrots I just changed it. That is what I love about this soup- it is very versatile.When it is grey and cold outside this soup makes me feel warm and cosy.
You need :
pumpkin ( I love Butternut or Hokkaido for soups)
onion cut in small dices
fresh ginger peeled and grated
some olive oil
organic vegetable broth
If you are not using a Hokkaido cut the pumpkin into quarters, cut off the skin and use a table spoon to remove the pumpkin seeds. Cup the pumpkin into small chunks.
Gently brown the onion and garlic in a saucepan. Add the pumpkin, water, vegetable broth, salt and grated gingr and cover with a lid.
When the pumpkin is done puree it with a blender.Add the cream and season according to taste.
What makes this soup so special and warming is the ginger without it it would be just like any other pumpkin soup-so use some good fresh one and not the powdered one.
And then there is the little extra you add right at the end. I personally love adding just a drop of Orange Flower Water, be careful not too add too much as it is very strong in flavour. In summer I love adding some basil pesto instead and in winter I love adding pumpkin seed oil instead. You even could add some orange juice . This soup always makes me smile no matter how busy my day has been. Perfect for cold foogy November days.