Although I ended up not posting for a while now, I’m back on track & I want to share my Pumpkin & Ginger Soup Recipe with you.
I ended up making this, while I was sick with a head cold & remembered, that Ginger is beneficial against inflammations. So, off I went & decided to use my leftover veggies & some ginger in order to make a soup.
(Also very good for you: Some fresh Ginger & lemon tea. Add some honey or agave to sweeten it.)
I really love soups, because if you blend it, you can really add all your leftovers, especially the ones that don’t look so good anymore. More importantly, you can also add some of those veggies you don’t really like, but that are really good for you. It’s a real win-win situation!!
As always, my Pumpkin & Ginger Soup is gluten-free & free from additives. It is also free from lactose & soy & it’s vegan. The colour & smoothness, solely comes from blending it properly & adding enough water. If you think your soup is a little bit too thick, just add a little bit of hot water.
For those, who prefer intense & strong flavours, you can increase the chilli, rosemary & ginger amount – but don’t overdo it. Ginger becomes more intense the longer it cooks & suddenly all you taste is ginger.
Now, without further ado: THE RECIPE ⬇️⬇️
Pumpkin & Ginger Soup
- 1 small pumpkin / squash
- 3 small potatoes
- 2 small carrots
- 1/4 celeriac root
- 1 onion
- 3 cm ginger root
- 3-4 tbsp olive oil
- 2 bay leaves
- salt & pepper
- 2 tsp cumin
- 1 tsp nutmeg
- 2 tbsp pumpkin seeds
- 1 litre water
- 2 tsp veggie broth organic, no added sugar or artificials
- 1 clove garlic
- 1 tsp chilli flakes or more if you like
- 3 twigs rosemary
- First things first: Place a big pot on medium heat. While heating up, you can cut the onion, the garlic & ginger. (As you will puree the soup, they don't have to be the same size, so just get it in there!)
- Once the pot is warm, add 2 tbsp of olive oil & the onion. Roast for a little bit, before adding the garlic & ginger. Let both caramelise for about 3 minutes.
- While the onion & garlic caramelises, you should cut the carrot & celeriac root, as they tend to take longer then the other ingredients. Cut them into small cubes, but don't be to picky about it - remember, we will puree the soup lateron. Once cut, add them to the pot & stir every now and again. Let them roast for another 3-4 minutes.
- Next on the list: Potatoes & Pumpkin. You can cut both into the same size & add it once you're finished. Keep stirring everything, so it all roasts equally well.
- Now you can add the rosemary (just the way it is, no need to get the leaves off), the bay leaves, season with all the remaining spices & stir again.
- Add the veggie broth & water. Stir well & reduce to low heat. Let it simmr for 20 minutes (the longer the better...). Once everything is soft, you can puree / blend it.
- Serve with pumpkin seeds, olive oil, some bread on the side and topped with some sprouts. 🙂 Enjoy & Share this recipe. 🙂
Pumpkin Soup Again?
While I appreciate that there are many pumpkin soup recipes out there, this one is special, as it combines the different flavours so well. I also made a bunch of other pumpkin recipes, but I’m working through my backlog & simply haven’t managed to upload any others yet.
Stay tuned, though, for my lentil & pumpkin stew, as well as my quinoa bowl with roasted pumpkin & roasted pumpkin hummus. Oh, and I forgot – Pumpkin Risotto!! Yayyyy, it’s pumpkin season!!
My bread, btw, is a recipe from Steffi (Kochtrotz.de) & it’s the first gluten-free toast I ever made!! 😊
Now, as always, I hope you enjoy this recipe & please share your versions of it with me.
For more recipes, simply click here.
I wish you a lovely week.