Posts Tagged ‘ginger’

Pumpkin and ginger soup

Friday, March 5th, 2010

Sometimes, passing an Asian grocery shop, I spy some crisp, young, pink-tipped ginger that’s just crying out to be bought and used straight away. As I haven’t yet managed to grow my own, I can’t bear to let such immaculate freshness go to waste.

Some was sliced and boiled up for ginger tea (which keeps well in the fridge for several days) and some grated to soak in cider vinegar for spicy salad dressings. The chunk that remained found a home in this pumpkin soup.

Now I like my ginger flavour zingy and assertive, but if you don’t share my passion you can use less. Just 2 cm (1 in) of root will blend in with the other seasonings to add a delicate background warmth.

As a change from croutons, I topped the soup with some leftover baked potato, lightly broken up and fried in a little oil.

Soupe poti

1 onion
5-6 cm (2 in) ginger
2 tbs olive oil
4 cloves garlic
1 tsp ground cumin
1 tsp paprika
Black pepper
2 carrots
2 sticks celery
Large chunk of pumpkin (about 1 kg)
½ tsp salt

Chop the onion and ginger and brown lightly in the oil in a large saucepan. Add the peeled garlic, cumin and paprika, and grind in plenty of black pepper. Roughly chop the carrot, celery and pumpkin and add to the pan with the salt. Pour in 1.5 litres (3 pints) of boiling water. Simmer for about 20 minutes, until the vegetables are soft.

Liquidise the soup (I do this in three batches), and cook gently for another 15 minutes or so, until it is thick and creamy. Check the seasoning.

I see no point in making less than this quantity for six – the soup is even better reheated the next day and can also be frozen in plastic boxes.