Pumpkin and Ginger Soup

At this time of year, if friends are dropping in for lunch it’s great to offer a bowl of warming soup with crusty bread. 

Many of us have pantries groaning under the weight of garden produce, and with Halloween and Guy Fawkes night on the calendar, I opted to make a pumpkin, apple and ginger soup. 

Pumpkin, Apple and Ginger Soup

Ingredients:

• 750g pumpkin flesh
• 2cm chunk of root ginger
• 2 – 3 cooking apples
• 2 medium potatoes
• 2 medium or 1 large onion
• A pinch of chilli flakes
• 2 vegetable stock cubes
• 1 tsp dried marjoram
• A dash of olive or sunflower oil
• Salt and pepper to taste

 Optional

• Clove of garlic
• Squeeze of lemon juice

Peeling pumpkins is a challenge none of us relish, and presumably at this time of year hospital A & E departments see something of an increase in the number of vegetable-related injuries. For this recipe, and if wanting to retain the outer shell of the vegetable, cut a circular piece from the top, round the stalk. 

The flesh of the vegetable is what you are after, so make the hole big enough to get your hand holding a small fruit or steak knife in, so you can scoop out the seeds and cut away enough flesh to make the soup.

It is all too easy for the knife to slip whilst attempting to get the top off a pumpkin to make a Halloween Lantern, so please take great care during this stage of the operation.  Use a sharp knife with a serrated edge – it is far less likely to slip whilst making the first cuts.  Stand the pumpkin on a damp, folded tea towel, to prevent the vegetable slipping.  Keep the tip and blade away from your body and also from the hand that is holding the vegetable.  Aim the sharp tip downwards into the pumpkin at the point where you want to make the first cut.  Once the knife blade is in the vegetable, use a sawing motion to cut a circle out of the top. 

Scoop away enough flesh for the recipe, and set to one side till you need it.

Peel the onions and slice roughly.  If you keep the root plate of the onion away from you, and don’t lean over the chopping board you should be able to avoid weeping into the pan when you stir the onions into the olive oil.  Set over a low heat and stir frequently to prevent the onions catching.

Clean and roughly chop the ginger into small pieces, then add to the onions, together with the chilli flakes.  If you are not a fan of chilli, add less, or substitute chipotle flakes.

Clean and chop the potatoes roughly and add to the onion mix, then stir thoroughly and add enough water to just cover the mix and bring to boiling point then reduce to a simmer.  Next add the pumpkin, and stir well, then add more water so all the pan’s contents are covered.

Crumble the stock cubes into the mix and add the dried marjoram.  If you like garlic, crush it in at this point.  Test the potatoes to check that they have softened, then add the peeled and sliced apples. 

Allow to simmer until the vegetables and apple are soft, then process until smooth.  Taste and adjust seasoning.  If you prefer a slightly sharper flavour, add a squeeze of lemon juice.

Serve it piping hot, with a chunk of crusty bread, and a teaspoonful of cream on the top.