Pumpkin Soup
A sweet, velvety autumn soup warmed with ginger and smoothed with cream.
Ingredients
- 600 g pumpkin
- 1 onion
- 1 carrot
- 2 tbsp butter
- 1 tsp ground ginger
- 1 l vegetable stock
- 100 ml cream
- salt (to taste)
Method
- Peel and dice the pumpkin and carrot; chop the onion.
- Cook the onion in the butter, add the pumpkin, carrot and ginger and stir for 5 minutes.
- Add the stock and simmer for 25 minutes until the vegetables are soft.
- Blend, add the cream and salt and bring back to a boil.