We’ve just started Autumn here in Australia, although our days are still sunny and warm, our days now are getting shorter and cool towards the evening. Last week we even experienced a few cloudy and rainy days, so for our dinner party we opted for a warming pumpkin and ginger soup.
It’s not the first time I’ve written about pumpkin soup , however this version is made with added starchy vegetables and wholesome flavours.
We garnished our pumpkin soup with a dollop of cream cheese and chives served with warm fresh bread rolls and homemade cheese crackers.
This pumpkin and ginger soup is creamy, dense and tasty. What better than to start dinner, with friends,warm conversations and a warm hearty soup.
This soup can also be made the day before, giving an enriched ginger flavour.
Pumpkin and Ginger Soup
500 g butternut pumpkin, chopped
500 g Jaradale pumpkin ( Australian ‘blue’ pumpkin)
2 sweet potatoes –orange, chopped
1 potato, chopped
1 leek, chopped
1/2 onion, white, chopped
1 cup chicken stock
2 cups water
2 celery stalks
2 cloves garlic
2 heaped tablespoons freshly grated ginger
1 teaspoon nutmeg
chives for garnish
1 swede chopped
1/2 cup cooked swede is a serve, and is a:
Good source of vitamin C and fibre.
Source of folate and potassium.
Despite their filling nature, they are low in kilojoules, with only 85kJ per 100g (2/3 cup).
Americans know it as “rutabaga”. The Scottish call it “neeps” and serve it with haggis. The swede, a fairly recent root vegetable, is thought to have originated around the 17th century in Bohemia. In 1620 a Swiss botanist described the root vegetable, believed to be a hybrid of the cabbage and the turnip. By 1664 it was growing in England.
Source Information:formula for life
Sauté the leek, onion, carrot,celery,and finely chopped garlic, then add chicken stock. Peel and chop pumpkins, large pieces are fine.Add swede,fresh ginger and nutmeg. Add water, bring to boil, then simmer for 30-40 minutes, or until vegetables are soft. Leave to cool. With hand whiz, gently blend all ingredients. To serve garnish with fresh or cream cheese and chive sprigs.
A beautiful creamy, delicate and flavorsome soup. Something to warm the soul and conversation.
Accompanying this soup I made Homemade Cheese Crackers. I featured these from Claudette’s Tea Menu…Sandy’s Tea Society, here
230g Mersey Valley cheese, grated
200g Vintage cheddar, grated
100g smoked hard cheddar, grated
1/2 teaspoon salt
1 1/2 cups all- purpose flour
1/2 cup butter, creamed
In a large bowl, combine all of the ingredients and mix well. Refrigerate for 1 hour.Roll into a thin rectangle. At this stage you can make plain narrow strips and twist to make cheese straws, or use cookie cutters as I have.Bake in high 200°C oven for 20-25 minutes.
The Kings Court IV, What’s Cooking Wednesday