Pumpkin Soup with Ginger (Pumpkin Cream) is my favourite, and the addition of ginger and some lovely olive oil croutons on top it’s just a perfect hug in a bowl. The perfect meal for a hard day’s night when you need something comforting and smooth.
Pumpkin Soup with Ginger (Pumpkin Cream)
I love the vibrant colour of this pumpkin soup with ginger (pumpkin cream). It makes me hungry just by looking at it! It’s surprising how good it is with ginger. It gave it a nice kick of freshness with that final tingle in the back of the throat as you have a spoonful. Don’t even get me started on those croutons! Croutons are super simple to make and they’re packed with olive oil, making it a very pleasurable bite.
Garnishes
To garnish pumpkin soup with ginger (pumpkin cream) I always like some cream and olive oil and of course something crunchy. I usually go for my favourite: crispy quinoa, but you’re probably sick of me using them on everything by now so I went for sunflower seeds which are also an obsession of mine. I first toasted them in olive oil and sprinkled them with salt. You can also skip them or go for almonds, walnuts, hazelnuts or any other crispy bits. I just love a bite of all the components.
Winter > Summer
I have to say that any excuse to have pumpkin soup with ginger (pumpkin cream) is good for me. I love to have a warm bowl during cold months. It just feels so nice! And I have to say I like colder months better than warmer ones. I know I’m weird. It’s just that I don’t like the feeling of being hot all the time. I love heat if I’m at the beach, but if I’m in the kitchen with the oven on, it’s almost hell (quite literally). Whereas in cold months, the oven is a source of comfort.
Pumpkin Soup with Ginger (Pumpkin Cream)
Ingredients
For the Pumpkin Soup with Ginger
- 20 ml olive oil
- 50 g brown onion chopped
- 500 g peeled pumpkin cut in cubes
- 2 bayleaves
- 2 thyme sprigs leaves only (optional but recommended)
- 10 g ginger peeled and sliced
- Salt and pepper
For the croutons
- handful bread cut in cubes, no edges
- 50 ml olive oil extra virgin
- 1 garlic clove crushed
- salt to taste
Also to garnish
- Cream
- Olive oil extra virgin
- Sunflower seed
Instructions
For the Pumpkin Soup with Ginger
- Cook the onions in the olive oil together with the bay leaves, thyme and ginger until the onions are soft and transparent.
- Add the pumpkin, mix and add enough water to cover everything.
- Cook for about 20-30min on medium heat or until the pumpkin is nice and soft.
- Pass through a sieve, keeping both the pumpkin and veggies as well as the liquid. Discard the bay leaves.
- Blend the veggies with a bit of liquid and then adjust with more liquid if necessary. Add salt and pepper blend one last time.
For the croutons
- Heat the olive oil to medium heat along with the crushed garlic.
- Add the cut bread and let it get golden and absorb some of the olive oil and then flip.
- Add salt and remove from pan when golden.
- Toast the sunflower seeds in the same pan with extra olive oil if needed.
