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Slow-cook pumpkin and ginger soup

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Slow-cook pumpkin and ginger soup

Post  Ju-Ju on Fri May 11, 2012 10:16 am

Slow-cook pumpkin and ginger soup

Ingredients
1tbsp olive oil
1 small cinnamon stick
1 onion, finely chopped
900g (2lb) pumpkin or butternut squash peeled, deseeded, and diced
Salt and freshly ground black pepper
3 garlic cloves, finely chopped
600ml (1pt) hot vegetable stock for the slow cooker OR 900ml/11⁄2 pints for the traditional method
5cm (2in) piece of fresh root ginger, peeled and finely chopped
Pinch of dried chilli flakes

Slow cooker method:
1.Preheat the slow cooker, if required.

2.Heat the oil in a large heavy-based pan over a medium heat, add the onion, and cook for 3-4 mins until soft. Season with salt and pepper, add the garlic, ginger, chilli flakes, and cinnamon stick, and cook for a few secs before adding the pumpkin or squash (and a little more olive oil if needed) and stirring to coat.
3.Pour in a little of the stock, increase the heat, and scrape up the bits from the bottom of the pan.

4.Transfer everything to the slow cooker. Add the remaining stock, cover with the lid, and cook on auto/low for 8 hrs or on high for 4 hrs.
5.Remove the cinnamon stick and use a stick blender to blend the soup until smooth, or transfer in batches to a liquidizer and blend until smooth.

6.Transfer to a clean pan to heat through, taste, and season as required. Serve with some chunky wholemeal bread or some rye bread.
OR

Traditional method:
1.Heat the oil in a large heavy-based pan over a medium heat, add the onion, and cook for 3-4 mins until soft. Season with salt and pepper, add the garlic, ginger, chilli flakes, and cinnamon stick, and cook for a few seconds before adding the pumpkin or squash (and a little more olive oil if needed) and stirring to coat.

2.Pour in a little of the stock, increase the heat, and scrape up the bits from the bottom of the pan. Add the remaining stock, boil for 1 min, then reduce the heat to barely a simmer, cover with the lid, and cook for about 45 mins until the pumpkin is soft and the flavours have developed.

3.Remove the cinnamon stick and use a stick blender to blend the soup until smooth, or transfer in batches to a liquidizer and blend until smooth. Add a ladleful of hot water as you go if it is too thick.

4.Transfer to a clean pan to heat through, taste, and season as required. Serve with some chunky wholemeal bread or some rye bread.

Ju-Ju
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Re: Slow-cook pumpkin and ginger soup

Post  Krako on Sat May 12, 2012 7:27 am

Reminds me of my Grandmothers pumpkin soup. Warming and a hug in a bowl as she said
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Re: Slow-cook pumpkin and ginger soup

Post  Guest on Wed May 16, 2012 10:24 am

Good fixer of baby induced indigestion. Yum mum can I have some more. Very Happy

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Re: Slow-cook pumpkin and ginger soup

Post  Ju-Ju on Thu May 17, 2012 10:07 am

Aromatic Ghost wrote:Good fixer of baby induced indigestion. Yum mum can I have some more. Very Happy
lol! Too much of this and you may find you will resemble a pumpkin.

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Re: Slow-cook pumpkin and ginger soup

Post  Guest on Fri May 18, 2012 6:53 pm

Crafty Cook wrote:
Aromatic Ghost wrote:Good fixer of baby induced indigestion. Yum mum can I have some more. Very Happy
lol! Too much of this and you may find you will resemble a pumpkin.
in shape I do, might go get a spray tan too complete the look lol!

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Re: Slow-cook pumpkin and ginger soup

Post  Krako on Fri May 18, 2012 11:52 pm

Made this and the verdict is, just as Gran used to make.
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Re: Slow-cook pumpkin and ginger soup

Post  Ju-Ju on Sat May 19, 2012 11:12 am

Aromatic Ghost wrote: in shape I do, might go get a spray tan too complete the look lol!
hysterics

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Re: Slow-cook pumpkin and ginger soup

Post  Mileeba on Tue Jul 17, 2012 8:57 am

I made this while we were upto our armpits in packing cases. Very moorish.

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Re: Slow-cook pumpkin and ginger soup

Post  Ju-Ju on Wed Jul 25, 2012 9:54 am

Glad you enjoyed it.

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