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BUTTERNUT PUMPKIN, ROSEMARY AND GINGER SOUP

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BUTTERNUT PUMPKIN, ROSEMARY AND GINGER SOUP

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Ingredients

Adjust Servings:
2 kilograms butternut pumpkin peeled, seeded and cut into chunks
1 medium onion
1 Ginger peeled and sliced finely
6 sprigs rosemary
1/2 cup Fresh Cream
1 Chicken Stock use vegetable for vegetarian version
White Wine
extra virgin olive oil
Butter
sea salt flakes
pepper grinder
  • Serves 8
  • Medium

Ingredients

Directions

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One of my favourite things about the calendar flipping into autumn is pumpkin soup. I know what you’re thinking, why wait until autumn? You can buy pumpkin year round now. True yes, but in my mind it still tastes better when you know you are cooking with ingredients that were grown locally, are in season and haven’t been stuck in some crate in stagnant air for weeks on end in the hull of some dirty old ship or the trailer of some truck. Plus the seasons are nature’s way of getting us to eat a variety of foods, and Mother Nature is a lot older than us, so I imagine she knows best.

  1. Take some cooking twine and tie the rosemary sprigs firmly into one bundle, leaving a long piece of string attached to the sprigs (about 1 foot in length).
  2. In a medium sauce pan over medium-high heat, soften the pumpkin onion and ginger in a little butter and oil.
  3. Add a splash of white wine and turn the heat up to high and reduce the wine until almost all the liquid is gone.
  4. Pour in the stock, the rosemary (tying the excess string to the handle of the pot) bring to the boil and reduce to simmer, for approx ½-¾ hr.
  5. Add the cream and simmer a further 15 minutes.
  6. Remove the rosemary sprigs; blend the soup with a handheld stick blender or in a food processor until smooth.
  7. Pour the soup through a fine sieve back into the saucepan, (you will need to stir it in the sieve to help it through).
  8. Return the soup to a low heat and season to taste.
  9. Garnish with a little drizzle of fresh cream and serve with some garlic rubbed crusty bread on the side.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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