Roasted Pumpkin and Ginger Soup

AuthorGeo FoodsCategory

Ingredients

 · 1 kg pumpkin
 · 75 g ginger
 · 2 garlic cloves
 · 2 tablespoons olive oil
 · 4 cups chicken stock
 · 85 g mascarpone
 · 2 tablespoons dill
 · 50 g hazelnuts

Preparation

1

Preheat oven to 180°C. Place pumpkin, ginger and garlic on a baking tray and drizzle with oil. Season, then toss to coat. Roast for 30 minutes or until the pumpkin is soft (don’t let the garlic burn). Puree the mixture in a blender or food processor with two cups stock, then season. If there are lumps, strain through a fine sieve. Place the soup in a saucepan with remaining the cups of stock and warm over medium-low heat. Divide the soup among bowls, top with mascarpone and serve with dill and nuts.

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Ingredients

 · 1 kg pumpkin
 · 75 g ginger
 · 2 garlic cloves
 · 2 tablespoons olive oil
 · 4 cups chicken stock
 · 85 g mascarpone
 · 2 tablespoons dill
 · 50 g hazelnuts

Directions

1

Preheat oven to 180°C. Place pumpkin, ginger and garlic on a baking tray and drizzle with oil. Season, then toss to coat. Roast for 30 minutes or until the pumpkin is soft (don’t let the garlic burn). Puree the mixture in a blender or food processor with two cups stock, then season. If there are lumps, strain through a fine sieve. Place the soup in a saucepan with remaining the cups of stock and warm over medium-low heat. Divide the soup among bowls, top with mascarpone and serve with dill and nuts.

Roasted Pumpkin and Ginger Soup

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