Sunday, 15 November 2015

Spicy Ginger Pumpkin Soup

About a year ago, I visited a friend who served this amazing soup. He was kind enough to send me the recipe! This is great recipe because you can play around with the type of liquids and winter squash you use. I've made it with pumpkin and butternut squash - both are delicious. 

Warning - the recipe is SPICY! The ginger sneaks up on you. If you are sensitive to spice, dial it down to your needs.

Your shopping list

  • 1/4 cup olive oil
  • 4 cups uncooked peeled pumpkin, cubed
  • 2 Tbsp anchovy paste
  • 2 medium onions, chopped
  • 4 cloves garlic, chopped
  • 1/4 freshly grated ginger
  • 3/4 Tbsp red chili flakes
  • 1 cup brown sugar
  • 1 cup 5% cream
  • 1 litre low sodium chicken broth
  • salt, to taste


  • 1 tsp cayenne
  • 1/2 cup raw shelled sunflower seeds

What to do with it

Perfect soup for a fall day
  1. Heat the oil in a stock pot over medium-high heat
  2. Add pumpkin and cook, stirring often, until lightly golden, about 10 minutes
  3. Mix in anchovy paste, onion, and garlic and cook for an additional 5 minutes
  4. Stir in red chili flakes, ginger, and brown sugar and cook for 2 minutes
  5. Add liquids, along with a cup of water, and bring to a boil
  6. Lower heat and simmer, uncovered for 45 minutes
  7. Using an immersion blender, blend soup until smooth
  8. Add salt and simmer for an additional 20 minutes
  9. Meanwhile, heat a dry pan over medium heat
  10. Add seeds and toast, until just smoking
  11. Add cayenne and toss seeds for about a minute
  12. Transfer sunflower seeds to a plate to cool
  13. Serve soup with toasted seeds

No comments:

Post a Comment