I defy anyone who claims not to like pumpkin soup Ö so how to liven up an already popular dish? Follow these simple tips to create your own masterpiece.
Roasting pumpkin will add a distinctly smoky flavour to this traditional soup, so you end up with a smoky but sweet, nutty sensation.
Combing fresh herbs such as ginger and lemongrass, adds another layer and dimension to the taste experience.
The ginger adds warmth and spice while the lemongrass cuts through with a fragrant lemon citrus zing.
Iíve chosen these ingredients as each flavour compliments and works in conjunction with each other without being overpowering.
My masterpiece ... Roasted Pumpkin, Lemongrass & Ginger Soup
This particular soup is made completely fat-free and has no garlic or onion. It can be eaten hot or cold with crusty bread slathered with avocado. Itís super healthy, delicious and filling Ö itís the ultimate winter warmer.
: 5 minutes
: 50 minutes
: 4 servings (as an entree)
Half a butternut pumpkin (approximately 500gm)
2 cups of water
1 vegetable stock cube
1 Teaspoon of Lemon Grass
1 Teaspoon of Ginger
Greek Yoghurt as garnish
Cut pumpkin into chunks, ready for roasting
Place all ingredients into a saucepan
Simmer until the liquid is reduced and the flavours of the lemongrass and ginger have diffused through the roasted pumpkin
Roasted Pumpkin, Lemongrass & Ginger Soup served with a dollop of Greek yoghurt is the ultimate winter warmer
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