Teva's Pumpkin and Ginger Soup

6 April 2021

Almost any vegetable can go in a soup, but at this time of year, pumpkins are in season, affordable and delicious!  Our Head of Retail, Teva Stewart has shared his go-to pumpkin soup recipe below and he reckons that a good pumpkin soup can be made great with crumbled goat feta, a squeeze of lemon and wedge of Shelly Bay Baker Fugasse or focaccia! 

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Preparation time: 10 minutes
Cooking time: 40 minutes

Ingredients

(Serves 6)

• 1-2 onions roughly chopped

• 2 tablespoons coconut or olive oil

• 1-4 garlic cloves chopped

• Thumb size piece of ginger, grated

• 1.5kg pumpkin – peeled, seeded and chopped into mid-sized cubes

• Heaped teaspoon ground cumin

• Heaped teaspoon ground coriander

• Water or chicken stock

• Salt and pepper to taste

• Garnish suggestions below

Tevas pumpkin soup 2

Method

Add oil and onions to a large pot and sauté on medium heat until softened. Add ginger, garlic and spices and cook for another 1-2 minutes to release the flavours.

Add pumpkin pieces and mix well with the onions and spices, then add stock/water so that the pumpkin is just covered.

Simmer on a low/medium heat for 35-45 minutes, stirring occasionally.

Once pumpkin is soft, whizz with a stick blender or puree by hand with a potato masher. Add salt and pepper to taste.

To make extra delicious, try any of the following toppings: Zany Zeus feta or Raglan coconut yoghurt, Woody’s pancetta and/or a squeeze of lemon!

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