Roasted Pumpkin, Lemongrass & Ginger Soup

by Annalisa Brown (follow)
Healthy (1888)      Vegetarian (1517)      Soup (256)      Entree (137)      Pumpkin (119)      Cheap (51)      LowFat (23)      MainMeal (2)     
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.

Preparation Time: 5 minutes
Cooking Time: 50 minutes
Makes: 4 servings (as an entree)

Half a butternut pumpkin (approximately 500gm)
Black Pepper
2 cups of water
1 vegetable stock cube
1 Teaspoon of Lemon Grass
1 Teaspoon of Ginger
Greek Yoghurt as garnish

Cut pumpkin into large chunks

Cut pumpkin into chunks, ready for roasting

Pre-heat oven to 200į

Roast pumpkin for 45 minutes

Roasted Pumpkin

While pumpkin is roasting, finely dice a teaspoon of lemongrass and a teaspoon of ginger.

Once pumpkin has been cooked, place the roasted pumpkin into a sauce pan.

Add the black pepper, vegetable stock, diced lemongrass, ginger and water.

Place all ingredients into a saucepan

Bring to a boil, reduce heat and simmer for approximately 10 minutes.

Simmering will help reduce the liquid while at the same time cook and diffuse the flavour of the lemongrass and ginger through the pumpkin.

Simmer until the liquid is reduced and the flavours of the lemongrass and ginger have diffused through the roasted pumpkin

Remove from the heat, let cool slightly then blend into a puree.

Depending on how you like your soup, you can add more water to thin out the soup.

Serve with a dollop of Greek yoghurt and crusty bread.

Roasted Pumpkin, Lemongrass & Ginger Soup served with a dollop of Greek yoghurt is the ultimate winter warmer

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