Halloween is almost here, and perhaps you are feeling at a loss of what to do with all your pumpkin carving leftovers! How about trying our delicious and super quick spooky pumpkin and ginger soup recipe? Suitable for all the family!
Ingredients
1 onion
1-2 tablespoon of rapeseed or olive oil
20g root ginger (or 1-2 tsp of ground ginger)
3 medium pumpkins
3 gloves of garlic (crushed)
1 litre of stock
Salt and pepper optional
Method
Chop up the flesh of the pumpkin into small chunky pieces.
Add the pumpkin chunks, onion, ginger and garlic to a pot and fry until the pumpkin is soft (approx 10-12 minutes).
Add the stock and allow to simmer for 5 minutes.
Blitz the mixture in a blender or food processor until smooth.
Serve with toasted pumpkin seeds on top if desired.
Different Variations - Mix it up!
Pumpkin and butternut squash - Add butternut squash and use an additional 200-300ml stock. Swap out the ginger if preferred.
Pumpkin and carrot - Add 2-3 carrots and an additional 200-300ml of stock.
Curried pumpkin - Simply add 1 tsp of curry paste or 1 tsp of curry powder instead of ginger to the above recipe.
Pumpkin and roasted red pepper - Add 2 red peppers (roast the red peppers first in the airfryer or in the oven if desired). May require an additional 200-300ml stock.
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