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It was so cold in Paris that I made a lot of soup! I’m taking advantage of having a cooking blog to share my recipe I made the other day. I’m always hesitant to put in a soup recipe, because I figure you can put whatever you want in it and it will still be good. But many of you ask me for this kind of basic recipe. Of course, there is nothing fixed or definitive in a soup. You have to do it by instinct. But I’m giving you a good base here that novices can work on and more experienced ones can add their little bit of salt.
Recipe for pumpkin soup with ginger:
-1 leek
-1 onion
-2 potatoes
-2 carrots
-1,5kg of pumpkin
-2 liters of water
-2 chicken stock cubes
-salt pepper
-olive oil
-ginger powder
-turmeric powder
-spices for colombo
-20cl of liquid cream
Wash the leek and cut off the base and the top of the leaves. Cut coarsely.
Cut onion into large pieces.
Heat two to three tablespoons of oil in a pot. Add leek, onion, and carrots, peeled and cut into pieces.
Do the same with the potatoes.
Here is my big slice of pumpkin.
Cut into pieces, then remove the skin (the pumpkin skin, not the finger skin!). Yes I cut first in big pieces, I remove the skin then I cut in smaller pieces…
Add the pumpkin to the pot.
Let cook for two to three minutes before adding the two liters of water.
Season with salt and pepper and add the chicken stock cubes.
Cook for 30 minutes and then check the potatoes and pumpkin for doneness. Extend if necessary. I usually stop cooking at this point and leave for 15 minutes before blending.
Mix with a hand blender.
Add the spices: powdered ginger (or even fresh ginger if you have some on hand) and turmeric. I even added a little colombo spice.
Add the cream, mix well and serve!
It is important to always check the seasoning and adjust it if necessary.
