Delicious pumpkin/squash, sweet potato (Kumara) and ginger soup

Delicious pumpkin/squash, sweet potato (Kumara) and ginger soup

What to do with a large tromboncino squash (found in the garden): ideal for soup!

large pumpkin/squash

For 2L soup (blended) from 20cm chunk of  this squash:

Gently heat some oil in a large pot and cook over a low heat

  • 1 small onion, peeled and sliced (or more if you prefer)
  • garlic – 3-6 cloves whole , peeled (or more if you want a medicinal boost in colds and flu season)
  • ginger – 6- 8 thin slices (depending how strong you like it). It is best to add ginger at the end for maximal nutritional benefits. I find it easiest to add it with the garlic so I remember to put it in at all! I may add more when I taste-test later.

Until they change colour to golden and become fragrant.

Add and cook gently for 1 minute

  • 1 teas cumin powder
  • 1 teas coriander powder
  • 1 teas turmeric powder
  • small pinch Hing (Asafoetida) powder (optional; balances tastes)

(Cumin, coriander turmeric and Hing were described to me as ‘digestives’ aiding the breakdown and absorption of food rather than as ‘spices’)ingredients for pumpkin, sweet potato and ginger soup

Add

  • pumpkin / squash – large chunks ( only peel off hard, tough skin-any other will blend OK)
  • sweet potato (Kumara) – large chunks (unpeeled)
  • 1 apple chopped (optional – adds sweetness)
  • 1/2 teas cinnamon powder (or equivalent stick or essence)
  • pinch cardamom powder (optional)
  • stock liquid (any type; I like and use Rapunzel stock powder in water)

Simmer gently until vegetables are cooked.cooking pumpkin, sweet potato and ginger soup

Blend (I use a stick blender in the pot).

Serve in cup or bowls with a spoonful of coconut cream /yoghurt / cream/ your favourite type of creamy liquid and chopped parsley / chives etc.

Serve pumpkin, sweet potato and ginger soup

Enjoy with crusty bread and salad.

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