Pumpkin ginger soup
Ingredients for about 7 servings:
- 2 butternut squashes
- 2-3 cloves of garlic
- Half an inch of fresh ginger root
- 2 onions (optional, but very tasty)
- Vegetable stock (or any other kind)
pumpkin-ginger soup
How to make:
- Microwave the squashes for 4 minutes to make it soft enough to cut. Cut in two (lengthwise), scrape out the seeds with a spoon. Peel off the skin with a knife or a potato peeler. Throw away the seeds and skin. Chop the remaining squash in pieces, small enough to fit into a blender.
- Chop the onions, ginger and garlic in pieces. The size doesn’t really matter, since it will go into the blender as well.
- Heat up a big souppan, put a bit of (olive) oil in it. Let the oil heat up. Put in the onion, keep stirring it for a couple of minutes. Then you put in the garlic, also stirring it for about a minute. Then put in the squash, stir it for about 5 minutes.
- Then you put in the vegetable stock, let it cook for about 20 minutes. Then you put it in a blender, blend until it’s a smooth substance. Then you can add the ginger root piece by piece, and blend it again. Important: since too much ginger can make your soup too spicy, it’s recommended you taste the soup before you add more ginger.
- Finish it with a little bit of pepper and salt to your taste. Optional: crème fraiche and parsley
- Enjoy .
