Spicy Pumpkin Soup with Ginger Cream

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

The pumpkin for this soup is first roasted in the oven with some olive oil and a little honey to give it a unique aroma. Together with the butter-soft, roasted garlic this delivers an irresistibly full flavour.

Ingredients

  • 1.8 kg (4 lb) pumpkin (e.g. butternut/winter squash)
  • 3 tbsp olive oil
  • 3 tsp honey
  • Salt, pepper
  • 1 small head of garlic
  • 1 sprig rosemary
  • 2 sprigs thyme
  • About 3 cm ( inches) ginger
  • 4 shallots
  • 250 g (9 oz) double cream (heavy cream)
  • 1 tbsp butter
  • 100 ml ( fl oz) white wine
  • About 850 ml (29 fl oz/ cups) chicken stock (alternatively vegetable stock)
  • ½ tsp ground nutmeg
  • ½ tsp chilli flakes

Also

  • Toasted pumpkin seeds to taste

Method

Preheat the oven to 200°C (400°F/Gas mark 6) and line a tray with baking paper. Trim, deseed and quarter the pumpkin. Drizzle the cut surfaces with 2 tablespoons olive oil and 2 teaspoons honey. Season with salt and pepper and transfer the pumpkin quarters to the baking tray, skin side up. Separate the head of garlic into individual cloves and add these to the baking tray together with the herbs. Roast for about 35–40 minutes.

Peel and finely grate the ginger. Peel and dice the shallots. Combine 150 g ( oz) double cream with the ginger and remaining honey. Season the cream with salt and chill.

Heat the butter and remaining oil in a large saucepan. Add the shallots and sweat them for a few minutes. Deglaze with white wine and simmer for a little to reduce. Remove the skins from the roasted pumpkin and garlic and add to the saucepan. Coarsely mash and add the stock. Bring everything to a boil and simmer for a few minutes. Purée finely with a stick blender, stir in the remaining double cream and season with salt, pepper, nutmeg and chilli flakes.

Divide the pumpkin soup among bowls and serve garnished with a dollop of ginger cream and some toasted pumpkin seeds.