I am an absolute soup lover. No matter which season, I always like soup. Warm or cold doesn’t matter. You can wake me up in the middle of the night with a bowl of nice home made soup. And not experience me at my grumpiest, which I would otherwise be for sure. 😉
But among all the soups one can make, pumpkin soup is one of my all time favorites. And here I share with you my recipe:
Pumpkin soup with ginger
100 gr butter
900 gr bottle squash
30 gr fresh ginger
30 ml ginger syrup
40 gr sugar
4 red onions
50 ml white wine
1 liter stock (vegetable or chicken)
70 ml cream
Preheat the oven to 180 degrees.
Cut the top and bottom of the pumpkin and cut in half lengthwise. Remove the seeds with a spoon and cut into large pieces. Peeling is not necessary.
Peel the ginger and cut into slices.
Melt the butter in a small pan with the ginger, sugar and ginger syrup.
Peel the onions, cut into pieces and place with the pumpkin in an oven tin.
Pour the butter sauce over the pumpkin and onion, stirring so that everything is covered with butter and bake for 20 min. After 20 minutes turn the temperature to 120 degrees and braise for another 30 minutes. After 15 minutes put a wooden spoon between the oven door, so that the moisture can evaporate well.
Put the pumpkin and onions from the oven in a large soup pan and make hot. Pour in the wine, count to 20 and poor in the stock and cream. Let it boil for about 10 minutes.
Let the soup cool down a little and then puree it in the blender smooth. Let the blender run until you see a real “kettle” on the surface. The soup will then have a nice silky structure. You can also pour the soup through a fine sieve.
Optional: candied ginger
40 gr fresh ginger; peeled
2 tablespoons icing sugar
oil for frying
Cut the ginger into fine julienne (very thin strips) and put them in a bowl. Shake in the icing sugar until all the ginger is well covered and leave for 45 minutes; stir occasionally. Pour the ginger into a sieve and rinse the sugar off under the cold tap. Drain the ginger on kitchen paper and dry. Heat 4-5 cm oil in a pan with a thick bottom to 150 degrees. Deep fry the ginger for 10 seconds, scoop out and drain on kitchen paper. Sprinkle with a little icing sugar.
Serve the soup cold, lukewarm or hot. Optionally you can drip a little pumpkin seed oil over it, add some crunchy pancetta or put a little of candied ginger on top.