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
Ingredients
- 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
Instructions
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Put a kettle of water over, while you prep the vegetables
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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
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Boil until quite soft
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Blend everything
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Adjust the flavor with chili, salt and peber. Add more ginger if needed. You are looking for a spicy, but not too hot dish.
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Serve while hot. Freeze any that you end up not using and serve it another day where you need something quick and warming.