Late summer holidays in Poland always result in our car boot being fully packed with plenty of home grown organic vegetables and fruits.There is no other place where I can find such natural and pesticide free goodness.
The biggest vegetable we brought to the UK last summer was a pumpkin. Unless I want to feed the whole army, I can’t use the whole vegetable to make a soup for a standard daily dinner. Don’t you worry, nothing goes to waste. Vegetable of this kind can be peeled, sliced into cubes and frozen. It normally takes roughly 5-6 2.5 l freezer bags.
I don’t know about you but for me, pumpkin soup is a perfect autumn/winter dish. Now that autumn is slowly approaching, have a look at this warming ginger spiced pumpkin soup.
You will need:
- 1 bag of frozen or fresh pumpkin (500-600g)
- 1 bay leaf
- 3 potatoes
- 1 onion
- 1 clove of garlic
- 1 veggie stock cube
- 3-4 cups of water
- 10g ginger
- 1 tsp of chilli powder
- 1 tbsp of parsley
- olive oil ( or any oil of your choice)
- salt and pepper
- 4 slices of bread to make croutons
step 1: Peel the potatoes. Slice the onion, ginger, potatoes and garlic. Don’t worry about fine chopping, it will all be blended.
step 2: Heat up the olive oil in a large pot. Add the onion. Fry until soft and slightly gold. Add the garlic.
step 3: Add the frozen pumpkin and stir occasionally to ensure the onion doesn’t burn.
step 4: Once the pumpkin releases all the water, let it boil. Add the potatoes, ginger, more water, the vegetable stock cube, bay leaf and the seasoning. Leave to boil.
step 5: Let the vegetables boil for about 20 minutes but this time might change depending on the size of your vegetables. Keep on checking how soft the vegetables are with a fork. Stir occasionally.
step 6: Once all the veggies are soft, turn off the gas, take out the bay leaf and thoroughly blend.
step 7: Once it’s all blended, check for adjustments. I tend to add more water if it’s too thick or more spices if necessary.
Step 8: If you want to make changes, put the bay leaf back in, turn the gas back on and adjust to you liking.
Step 1: Dice the bread. Use any bread of your choice, I used a ciabatta bread in this case.
Step 2: Heat up a little bit of olive oil on a frying pan. Add the bread and fry for a few minutes but keep on stirring. You can add more olive oil.
Step 3: You might have to fry in batches if you have too much bread or your pan is too small.
Serve soup with croutons and sprinkled seeds. I used chia and sesame seeds although I’d recommend poppy seeds too.
Do you know an amazing pumpkin recipe? Tell me about it below.