Hokkaido pumpkin soup with ginger

Mmmm… Just thinking of this divine soup makes my mouth water. Last time I made it, I served it with boiled chestnuts and baked cheese pies. It was such a delicious combo. My recipe is enriched with the highly beneficial turmeric and I urge you to try it. It feels really heartwarming on a chilly night and with winter coming fast, I look forward to cooking it often. Check it out:

INGREDIENTS (serves 4)

1 Hokkaido pumpkin (about 600 gr)

1 red onion (chopped)

1 clove of garlic (chopped)

1 large potato (chopped in little squares)

700ml chicken or vegetable stock

1/2 teaspoon turmeric

A slice of fresh ginger (chopped)

Parsley (chopped)

8 tablespoons of extra virgin olive oil

A sprinkle of cayenne (optional)

Fresh lemon juice OR cream

PREPARATION

Wash the pumpkin and remove the stalk, then cut it up in four parts. Remove the seeds and the spongy bits on the inside, cut it all up in chunks. Do not remove the skin. It softens during cooking and will add a lovely texture to the soup.

Fry the onion and the garlic in the oil in moderate heat for 1 minute. Add the pumpkin and the potato chunks and give it a good stir. Add the stock, the turmeric and the ginger. If more liquid is needed, add hot water from the kettle. There should be just enough for the pumpkin to be covered adequately.

Bring to boil, cover and simmer for 30 minutes. Add salt and pepper to taste. You may have to cook it for another 5-10 minutes if pumpkin not adequately tender.

Remove a few chunks (about 10 pieces for two plates) and set aside for later. Liquify the rest of the soup with an immersion blender.

Note: You may add the chunks in the pot at this point, or serve them on the plate. If you choose to diminish nearly all the liquid, the soup will be fluffy and thick and the chunks can rest at the centre of the plate.

Add cayenne (if using) and the chopped parsley in the pot and stir well.

At this point, you can add to the soup some cream, or try the healthier version, by adding some fresh lemon juice instead. I highly recommend you try the lemon at least once!

Serve with pastries, a piece of pizza, or with an omelet and fresh bread.

In this version, I made the soup runny and added the chunks inside. Either way, it is lovely. Enjoy!

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