Now this comes with a warning - if you're after a fancy recipe with prepared with all the finesse of a French chef, you have Come To The Wrong Place. My crushed ginger comes from a tube, and my chicken stock comes in small cubes from the cupboard. But heck, if my soup tastes this delicious with basic ingredients, I can only imagine how amazing it would be with the fresh stuff! Lets get to it.
|Image from here|
2 onions, diced
1 teaspoon crushed ginger
Salt and pepper
1.25kg pumpkin, peeled and chunked.
1/2 litre chicken stock
1) In a large, heavy based saucepan, melt the butter over low heat and stir in the onions until they have softened. Add the ginger and salt and pepper, and give it a good stir.
2) Add the stock, bring it to the boil, then add the pumpkin. I usually cut my pumpkin up into thin slices, so it cooks quickly, but if you've got all the time in the world I guess you could just chuck it in whole. You might even have soup by Christmas!
3) Simmer gently until the pumpkin is very soft, then puree the lot.
4) This serves up beautifully with a dollop of cream or natural yoghurt, and a sprinkle of coriander, but is just fine without. It freezes well!
So, dear readers, what winter warmers do you like? Share, and we'll all get fat and warm together!