Butternut Pumpkin Soup with Rosemary and Ginger
User Reviews
4.9
Butternut Pumpkin Soup with Rosemary and Ginger
Description
Chunks of butternut pumpkin are softened alongside onions and finely sliced ginger in butter and extra virgin olive oil. A bundle of rosemary sprigs imparts a fresh herbaceous note during simmering in chicken or vegetable stock with a splash of white wine reduced initially for depth. The soup is cooked until the vegetables are tender, then blended until smooth and strained for a velvety texture.
The addition of fresh cream at the end rounds out the flavor and creates a rich mouthfeel without heaviness. The ginger adds a subtle sharpness that balances the natural sweetness of the pumpkin, and the rosemary provides a fragrant background aroma.
Typically served hot with a drizzle of fresh cream on top and accompanied by crusty bread rubbed with garlic, this soup offers a warming course that pairs well with a variety of meals or can stand alone on a cool day.
Ingredients
- 4 ½ lb butternut pumpkin peeled, seeded and cut into chunks
- 1 onion medium
- 1 ginger peeled and sliced finely
- 6 prigs rosemary
- 1/2 cup fresh cream
- 1 chicken stock cube use vegetable for vegetarian version
- white wine
- olive oil extra virgin
- butter
- sea salt flakes
- black pepper ground
Instructions
- Take some cooking twine and tie the rosemary sprigs firmly into one bundle, leaving a long piece of string attached to the sprigs (about 1 foot in length).
- In a medium sauce pan over medium-high heat, soften the pumpkin onion and ginger in a little butter and oil.
- Add a splash of white wine and turn the heat up to high and reduce the wine until almost all the liquid is gone.
- Pour in the stock, the rosemary (tying the excess string to the handle of the pot) bring to the boil and reduce to simmer, for approx ½-¾ hr.
- Add the cream and simmer a further 15 minutes.
- Remove the rosemary sprigs; blend the soup with a handheld stick blender or in a food processor until smooth.
- Pour the soup through a fine sieve back into the saucepan, (you will need to stir it in the sieve to help it through).
- Return the soup to a low heat and season to taste.
- Garnish with a little drizzle of fresh cream and serve with some garlic rubbed crusty bread on the side.
Notes
User Reviews
Overall Rating
4.9
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