We all know that winter weather calls for delicious, heart warming soups. This delicious pumpkin soup recipe has the added bonus of ginger – an ingredient that aids digestion and is packed with antioxidants that help prevent arthritis, inflammation and various types of infection. There are so many health benefits of ginger!
1kg pumpkin, peeled, seeds removed and cut into 4cm pieces
75g ginger, roughly chopped
2 garlic cloves
2 tbs extra virgin olive oil
1L (4 cups) vegetable or chicken stock
2 tbs finely chopped dill
1/3 cup (50g) toasted hazelnuts, chopped
Preheat your oven to 180 degC.
Place your pumpkin, ginger and garlic on a large baking tray and drizzle with oil. Season, then toss to coat. Roast for 30 minutes or until the pumpkin is soft (don’t let the garlic burn).
Puree mixture in a blender or food processor with 2 cups (500ml) of stock, then season. If there are lumps then strain through a fine sieve. Place the soup in a large saucepan with remaining 2 cups (500ml) of stock and warm over a medium-low heat.
Divide the soup between 4 bowls and serve with dill and toasted hazelnuts and what ever other toppings you love on your soup – if you wish a dollop of marscapone.