Pumpkin Apple Ginger Soup Food

PUMPKIN, APPLE & GINGER SOUP

Steps:

• Preheat oven to 200C / 390F. Add the squash/pumpkin, apples, onions ginger (kept in a large chunk) and garlic to a large roasting tin with the olive oil, salt and pepper. Toss to coat and roast for 30-40 minutes.
• Once cooked, unpeel the roasted garlic gloves and add them to a blender with the rest of the ingredients. Blend everything until smooth, adding more vegetable stock, if needed. Season to taste.
• To serve, add a swirl of coconut cream or dairy-free yoghurt. Top with chopped chives and pumpkin seeds.

GINGER-APPLE PUMPKIN SOUP

Steps:

• Preheat oven to 400 degrees F.
• Roast pumpkin or butternut squash. (I start by putting mine in the oven for a few minutes to soften so it's easier to cut). Cut in half and scoop out the insides (save & toast the seeds if you want). Drizzle with olive oil, salt and pepper and roast cut side up for 20 minutes, flip and roast cut side down for 20-30 or until the flesh is soft. Remove from oven, let cool, then peel the skin away from the flesh.
• While the squash roasts, slice the apple and onion into wedges and arrange on a baking sheet. Drizzle with olive oil, salt and pepper, and roast for 20 minutes or until the edges turn golden brown. During the last 10 minutes or so, add the whole garlic cloves to the baking sheet.
• In a blender, add pumpkin mash, roasted onion, apple, garlic (remove the skins), coconut milk, ginger, cardamom, cayenne and salt. Puree until smooth. If it's too thick, add a bit of water or broth to thin and blend again. Taste and adjust seasonings. Store leftovers in the fridge for up to a few days.

APPLE PUMPKIN SOUP

Steps:

• In a large saucepan saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended.
• Gradually whisk in broth. Stir in pumpkin, sugar, cinnamon, nutmeg and ginger. Bring to a boil.
• Reduce heat; cover and simmer for 25 minutes. Cool slightly.
• In a blender, cover and process soup in batches until smooth. Pour into a bowl, cover and refrigerate for 8 hours or overnight.
• Just before serving, transfer soup to a saucepan; cook over medium heat for 5-10 minutes.
• Stir in apple juice, cream, salt and pepper; heat through.

PUMPKIN AND GINGER SOUP

Steps:

• Heat butter and oil until foaming in a large, heavy-based saucepan.
• Add ginger, vegetables, curry powder and spices.
• Stir-fry for 2-5 minutes .
• Then cover and cook very gently over low heat until vegetables have softened, 15-30 minutes , depending on size of chunks.
• Stir with a wooden spoon from time to time.
• Sprinkle with cornflour and stir in.
• Gradually add chicken stock, then milk, stirring constantly.
• Continue cooking, stirring, until soup thickens slightly and comes to the boil.
• Remove from stove and cool for 10-15 minutes .
• Process, blend or purée until smooth.
• Return to saucepan and reheat over low heat.
• Season to taste.
• Stir in cream and serve in piping hot soup bowls.
• I serve this with nice crusty rolls.

CREAMY GINGER PUMPKIN SOUP

Steps:

• Melt the butter in a large pot and add onions, cook until tender approx 5 minute.
• Add pumpkin, broth and ginger and cook over medium heat for approx 15 min until pumpkin is very tender.
• Puree with hand blender (or pour mix into regular blender) until you have a smooth texture.
• Add curry, tumeric and cream/milk and heat through without boiling. Add salt to taste.
• Serve with crusty bread.

PUMPKIN APPLE SOUP

Steps:

• In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery, onion and garlic cook until soft in the bacon grease.
• Add the wine, cider and stock. add pumpkin puree and herbs; simmer for one hour.
• Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.