A spicy fall pumpkin soup that can be made out of any pumpkin you might want to try. It’s It’s a fairly quick soup and an easy one. It goes great with bread. I like to serve it either with pomegranate seeds or a dollop of sour cream.
When it is chilly outside I like to make food that is quite warm and cozy. I am not a huge soup fan, unless the soup is quite filling. This spicy pumpkin soup fits the bill perfectly. It is fairly quick to make – the longest part of the process is prepping the pumpkin and waiting for the soup to boil. I like both the ginger and chili heat – but you add more of both or tone it down a bit – that is all a mater of taste.
Depending when and to whom I am serving the pumpkin soup, I like to serve it with different things. If I am feeling like being healthy I serve it with pomegranate seeds and an egg. If I feel like being a bit more decadent I serve it with bacon bits and a dollop of sour cream. I always pair it with good bread.
Thai inspired pumpkin soup
- 1 pumpkin peeled and diced
- 2 baking potatoes diced
- 3 cm fresh ginger to taste, grated
- bouillon so it fits the level of water you used
- 1 tbsp sweet chili sauce to taste
- salt and pepper
- water to cover boiling
Put a kettle of water over, while you prep the vegetables
Add the pumpkin and potato dices to a big pot and cover with water. Add in the bouillon, so it fit the water you added. Grate the ginger over everything
Boil until quite soft
Adjust the flavor with chili, salt and peber. Add more ginger if needed. You are looking for a spicy, but not too hot dish.
Serve while hot. Freeze any that you end up not using and serve it another day where you need something quick and warming.