Butternut Pumpkin, Rosemary And Ginger Soup Recipe

Name: Butternut Pumpkin, Rosemary And Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 kg butternut pumpkin (peeled, seeded and cut into chunks); 1 medium brown onion (roughly chopped); 1 inch gingerroot (a little smaller than a wine cork, peeled and sliced finely); 6 sprigs fresh rosemary; 1/2 cup fresh cream; 1 liter chicken stock; white wine; extra virgin olive oil; butter; flaked sea salt; black pepper

Servings: persons

2 kg butternut pumpkin (peeled, seeded and cut into chunks)
1 medium brown onion (roughly chopped)
1 inch gingerroot (a little smaller than a wine cork, peeled and sliced finely)
6 sprigs fresh rosemary
1/2 cup fresh cream
1 liter chicken stock
white wine
extra virgin olive oil
butter
flaked sea salt
black pepper

1
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).
2
In a medium sauce pan over medium-high heat, soften the pumpkin onion and ginger in a little butter and oil.
3
Add a splash of white wine and turn the heat up to high and reduce the wine until almost all the liquid is gone.
4
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 - 3/4hr.
5
Add the cream and simmer a further 15 minutes.
6
Remove the rosemary sprigs; blend the soup with a handheld stick blender or in a food processor until smooth.
7
Pour the soup through a fine sieve back into the saucepan, (you will need to stir it in the sieve to help it through).
8
* Return the soup to a low heat and season to taste.
9
* Garnish with a little drizzle of fresh cream and serve with some garlic rubbed crusty bread on the side.

4138

kcal

Calories

426

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 kg butternut pumpkin (peeled, seeded and cut into chunks), 1 medium brown onion (roughly chopped), 1 inch gingerroot (a little smaller than a wine cork, peeled and sliced finely), 6 sprigs fresh rosemary, and more.

Yes, Butternut Pumpkin, Rosemary And Ginger Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Pumpkin, Rosemary And Ginger Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions