As the leaves turn and the chill of winter approaches, nothing is more comforting than a bowl of warm pumpkin soup. This recipe combines the sweetness of pumpkin with the zesty kick of ginger, complemented by the subtle richness of sweet potatoes. Perfect for those who enjoy a hint of sweetness with their warmth, this soup is a poetic nod to the seasonal shifts from autumn to spring. Dive into this delightful blend of flavors that promises to soothe the soul and brighten even the gloomiest of days.
Servings: 6
Ingredients:
- Pumpkin, 1.1 lbs (500 g)
- Sweet potato, 1 large
- Ginger root, half a root
- Garlic, 7 cloves
- Carrots, 2 large
- Cilantro (Coriander leaves), 1 bunch
- Red onion, 1 large
- Coriander seeds, 1 teaspoon (5 ml)
- Butter, 2.5 oz (70 g)
- Olive oil, 1 tablespoon (15 ml)
- Worcestershire sauce, ½ teaspoon (2.5 ml)
- Ground black pepper, to taste
- Salt, to taste
Cooking Instructions:
Prepare the Vegetables:
- Peel the pumpkin, removing the seeds and the fibrous interior. Similarly, peel the sweet potato, taking care to remove the white layer just beneath the skin to prevent bitterness. Cut both into large chunks.
- Wash cilantro thoroughly. Separate the leaves from the stems and roots, keeping about ten roots for the soup.
- Thoroughly clean these roots.
- Peel and finely chop the ginger, garlic, and cilantro stems and roots. Cut the onion into large pieces and slice the carrots into thick rounds.
Roasting:
- Place the pumpkin, sweet potato, carrots, ginger, garlic, cilantro roots, and onion in a large baking dish.
- Add coriander seeds, Worcestershire sauce, butter, and olive oil. Season with salt and pepper.
- Mix everything thoroughly with your hands to coat the vegetables well. Roast in an oven preheated to 356°F (180°C) for about 25 minutes. Halfway through, you may add a little water to prevent the vegetables from burning.
Simmering:
- Once the vegetables are tender and slightly caramelized, transfer them to a large pot.
- Add enough water to cover the vegetables, using the same baking dish to pour water and capture any remaining flavors.
- Bring the mixture to a boil and simmer for 3-4 minutes until the pumpkin is soft.
Blending:
- Use a blender to purée the mixture. Be careful not to over-blend; aim for a texture that retains some chunkiness of the pumpkin and other ingredients.
- Taste and adjust seasoning with salt and pepper. If the soup is too thin, return it to the heat and reduce to desired thickness.
Serving:
- Serve the soup hot, garnished with fresh cilantro leaves.
- This ginger pumpkin soup not only brings comfort but also celebrates the bounty of the season with every spoonful.
Whether it’s the rustling of autumn leaves or the frosty evenings of winter, this soup is sure to warm the heart and lift the spirits.
