Spicy Pumpkin Soup with Ginger Cream

Name: Spicy Pumpkin Soup with Ginger Cream
Yield: Serves 4
Cuisine: American
Ingredients: Toasted pumpkin seeds to taste; ½ tsp chilli flakes; 1.8 kg (4 lb) pumpkin (e.g. butternut/winter squash); Salt, pepper; 1 small head of garlic; 1 sprig rosemary; 4 shallots; ½ tsp ground nutmeg; 3 tbsp olive oil; About 850 ml (29 fl oz/3¼ cups) chicken stock (alternatively vegetable stock); 250 g (9 oz) double cream (heavy cream); 3 tsp honey; 1 tbsp butter; 100 ml (3½ fl oz) white wine; 2 sprigs thyme; About 3 cm (1¼ inches) ginger

Preparation info

Serves
4

Difficulty
Medium

Appears in

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

Americas
United States
Starter
Dinner
Gluten-free
Christmas
New York
Soup
Vegetarian
Spicy

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

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Part of

Christmas Dinner

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