© J Sainsbury plc 2020
Pumpkin and ginger soup
Every year at Halloween the UK throws away 18,000 tonnes of pumpkin. Yet this delicious soup recipe lets you turn your carvings into cravings.
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Ready in 40 minutes
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Cooking time 30 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 25g Flora Buttery
- 1 loose onion, diced finely
- 800g pumpkin (or butternut squash) peeled and cut into chunks
- 1-2 tsps runny honey
- 15g Sainsburys root ginger loose, freshly grated
- 750ml Knorr vegetable stock cube
- Black pepper
- 100ml single cream
- Fresh coriander to garnish (optional)
- 1 tsp olive oil
Method
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1
Sauté the onion and pumpkin until softened but not brown
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2
Add honey, ginger and stock and bring to the boil
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3
Simmer for 15-20 minutes until vegetables are soft
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4
Stir in three quarters of the cream and blend in food processor until smooth
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5
Season to taste with black pepper
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6
Serve garnished with a swirl of the remaining cream, pumpkin seeds and coriander if used
For a great garnish, wash the pumpkin seeds and dry. Toss in a little olive oil and bake at 160°C fan oven for 15 minutes. For extra spice, roast with a pinch of chilli powder and paprika.
