Autumn Pumpkin, Ginger and Mushroom Soup
The combination of pumpkin, ginger and mushroom soup is a fantastic autumnal delight. The pumpkin makes the soup thick and creamy, while the ginger adds a kick of spice. The combination of these ingredients in one bowl is sure to warm you right up.
Ingredients
Soup
- 1500 grams Pumpkin
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Rock Salt
- ½ tbsp Ginger (minced)
- 1 can Coconut Milk
Topping
- 1 tsp Zest of Mixed Citrus - Orange and Lemon
- ¼ cup Sauteed Mushrooms
Instructions
- Bake the butternut squash cut side up on a baking sheet for 30 minutes in preheated oven at 180C. Season with salt and pepper after drizzling with olive oil. BAKE for 70-90 minutes, or until the squash is very soft and the surface has caramelized. You can check this by inserting a skewer into the thickest area and seeing whether there is no resistance; if there is, the job is finished. It is preferable to slightly overcook the squash than it is to undercook the squash.
- Pumpkin puree should be made in two batches. Remove the seeds with a spoon and toss them away. Using a spoon, scoop off half of the squash meat and put in a food processor or blender for processing. You may also use a saucepan and an immersion blender to make this recipe.
- Half of the ginger and a third of the can of coconut milk should be added. Blend until the mixture is smooth. Water and/or coconut milk can be used to adjust the consistency and flavor until the appropriate texture is achieved.
- Using the same way as before, puree the remaining half of the squash.
- Mix together and serve in deep plates topped with mushrooms and chili flakes for an extra kick.
Notes
Pumpkin and ginger are both superfoods. They not only have incredible health benefits, but you can eat them in many different forms: mash, chunks, or even as a smoothie. I like to add pumpkin to my smoothies for extra vitamins and fiber. Ginger can be added to smoothies, oatmeal, or salads.