I have enjoyed visiting my friend’s allotment this autumn. He has a bumper crop of vegetables including a large crop of squash. I’ve been using some to make warming soups.
As well as being tasty, pumpkins contain beta carotene which can help strengthen the immune system. I combine squash with ginger in this soup for an extra burst to the circulation.
Pumpkin and Ginger Soup
Adding fresh ginger to this soup gives a warming feel. Serve up a batch this bonfire night to give family and friends a healthy glow.
Ready in 45 minutes. Serves 2
1 small pumpkin peeled and chopped
1 onion finely chopped
2 garlic cloves crushed
4cm piece fresh ginger grated
1 tsp bouillon powder
3 tbsp extra virgin rapeseed oil
½ litre water
Sauté the pumpkin pieces until they turn golden.
Add the freshly grated ginger along with the onion and garlic and sauté for 3 minutes more.
Add the water and bouillon powder and bring to the boil.
Reduce heat and simmer for 20 – 30 minutes until the pumpkin is cooked.
Cool slightly and blend soup using a blender. Reheat to serve.
