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.

No additional tips available.

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

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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.

Butternut Pumpkin, Rosemary And Ginger Soup

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