Butternut Pumpkin Rosemary and Ginger Soup
From victoriaregina 14 years ago
- 60 minutes to make
- Serves 8
Chef Paul from the Chef's Pencil says "One of my favourite things about the calendar flipping into autumn is pumpkin soup. I know what you're thinking, why wait until autumn? You can buy pumpkin year round now. Read more True yes, but in my mind it still tastes better when you know you are cooking with ingredients that were grown locally, are in season and haven’t been stuck in some crate in stagnant air for weeks on end in the hull of some dirty old ship or the trailer of some truck. Plus the seasons are nature’s way of getting us to eat a variety of foods, and Mother Nature is a lot older than us, so I imagine she knows best." And this recipe proves it. See less
Ingredients
- ingredients shopping list
- 4 1/4 lbs butternut pumpkin (peeled, seeded and cut into chunks) shopping list
- 1 medium onion (roughly chopped) shopping list
- 1 large knob of ginger (a little smaller than a wine cork, peeled and sliced finely) shopping list
- 6 sprigs of fresh rosemary shopping list
- 1/2 cup of fresh cream shopping list
- 1 quart of chicken stock shopping list
- white wine shopping list
- Extra virgin( Lucini )olive oil shopping list
- Butter shopping list
- sea salt flakes shopping list
- black pepper corn mill shopping list
How to make it
- DIRECTIONS
- Take some cooking twine and tie the rosemary sprigs firmly into one bundle, leaving a long piece of string attached to the sprigs (about 1 foot in length).
- In a medium sauce pan over medium-high heat, soften the pumpkin onion and ginger in a little butter and oil.
- Add a splash of white wine and turn the heat up to high and reduce the wine until almost all the liquid is gone.
- Pour in the stock, the rosemary (tying the excess string to the handle of the pot) bring to the boil and reduce to simmer, for approx 1/2-3/4 hr.
- Add the cream and simmer a further 15 minutes.
- Remove the rosemary sprigs; blend the soup with a handheld stick blender or in a food processor until smooth.
- Pour the soup through a fine sieve back into the saucepan, (you will need to stir it in the sieve to help it through).
- Return the soup to a low heat and season to taste.
- Garnish with a little drizzle of fresh cream and serve with some garlic rubbed crusty bread on the side.
The Rating
Reviewed by 11 people-
Okay, it happened again -- I came on to check something else, but ended up here. I think you do this on purpose -- are you spying on me? How do you know my love for this soup? Pumpkin, acorn, Hubbard... the list goes on. As if that weren't enough...more
shine
in Rainier loved it
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This sounds delicious!
justjakesmom
in Everett loved it
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Sounds great ^5
Jeff
hot_it_up
in Columbiana loved it
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