Pumpkin soup with caramelized ginger
It is a well-known fact that ginger goes well with pumpkin, but have you tried caramelising it before blending it into the soup? It is delicious, especially if you use a less-sweet variety of squash.
Recipe inspired from Vegan made easy.
Ingredients
- 110g onions, chopped
- 360g potatoes, chopped
- 500g pumpkin, chopped
- 3g crushed garlic
- 6g ginger paste
- 7g coconut oil
- 1 tsp veggie broth
- 100g coconut milk
- 1/8 tsp nutmeg
- 1/8 tsp black pepper
- 1/8 tsp cinnamon
- 20g brown sugar
- salt to taste
Instructions
- Caramelized ginger
- Mix brown sugar with a bit of water in a good pan, and heat up over medium/high heat.
- Let it melt, and keep stirring, watching for the sugar to caramelize.
- When it amber and bubbly, toss in the ginger paste, and mix very quickly.
- Take off heat, transfer to a bowl with a bit of water, and reserve.
- Soup
- Heat up coconut oil in a large pot.
- Fry onions until they soften, stirring constantly over medium heat, and cover the pot with a lid if need be.
- Add crushed garlic, and stir for a minute.
- Add potatoes and pumpkin, and stir.
- Add spices, veggie broth and boiling water.
- Cover with a lid, and let it cook through over medium/low heat.
- When the vegetables are cooked through, add the coconut milk, caramelized ginger, and blend together.
- Adjust water content to desired thickness.
- Enjoy with a few slices of crusty bread!
Nutritional information
Kcal Protein Carbs Fat 744 22g (11%) 107g (58%) 25g (31%)