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Pumpkin & Ginger Soup
by
Chef Paul Owens
Ingredients:
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4 cups pumpkin
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1 cup carrots
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½ cup celery
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¼ cup ginger
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1 cup onions
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8 cups chicken stock
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1 bunch marjoram
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salt & freshly ground black pepper
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1½ cups cream
Garlic Croutons:
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4 slices white sandwich bread
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2 cloves garlic, chopped
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4 tbsp olive oil
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salt & freshly ground black pepper
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Method:
Place all the ingredients, except the cream, into a pot and bring to
boil. Lower heat and simmer for 20-25 minutes. When cool, blend the soup.
Reheat the soup and season to taste. Add the cream just before serving.
Garnish with garlic croutons, diced carrots and pumpkin.
For the Garlic Croutons Using a serrated edged knife, cut the bread into ¼
inch cubes. Mix the olive oil and garlic together. Place the bread into a
bowl and mix with the olive oil. Place the bread on a baking sheet and
season with freshly ground salt and pepper. Place in a preheated oven
until golden and crisp.
More Recipes by
Chef Paul Owens
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