Pumpkin Soup with Ginger is based on the French ‘Potage au Potiron’ and is an incredibly wonderful, soothing soup for Autumn. Ginger pairs well with pumpkin, adding a deep, exotic taste. The spices add a delightful ‘kick’. Serve it in bowls or sipping size cups. Optionally, garnish with brunoise cut Granny Smith apple or candied pumpkin seeds (peeled, of course).

Pumpkin Soup with Ginger
Use pumpkins grown for cooking; NOT the ones grown for decorative purposes. Sugar pumpkins will do, but may be too sweet.
Recipe type: Soups and Stews
Cuisine: French
Serves: 10
  • 28 ounces pumpkin, cut into cubes
  • 7 ounces onions, chopped
  • 1 ounces garlic, chopped
  • 1 1/2 Quarts water
  • 1 1/2 ounces chicken base
  • 7 ounces carrots, cut to a brunoise
  • 5 ounces leek, cut to a brunoise
  • 1 ounce fresh ginger, shaved
  • 1 Cup heavy cream
  • Hacomat, to taste
  • Tabasco, to taste
  • curry powder to taste
  • white roux as needed, to thicken
  1. Chop onions and garlic. Cut carrots and leeks to a Brunoise, cut pumpkin into cubes and shave ginger.
  2. Sauté onions and garlic in butter. Add pumpkin and sauté as well. Bring water to a boil, add Chicken base and simmer till pumpkin is done.
  3. Purée the soup with a mixer. Sauté carrots and leek in butter, add ginger for a short while and blend vegetables into the soup. Add heavy cream and bring to boil again.
  4. Season with Hacomat, Tabasco and Curry powder to taste.
  5. If desired you may add White roux, to thicken the soup.
Brunoise cut: this is a very small diced cube, sized between 1-3 mm square. It is often used as a garnish for soups and consommé. Typical vegetables used are carrot, onion, turnip and celery.


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