May 10, 2019
Pumpkin + Ginger Soup
- 1 tablespoon olive oil
- 1 brown onion, diced
- 2 cloves of garlic, chopped
- 4cm knob of ginger, peeled and chopped
- 600g chopped pumpkin (about 1/2 a large pumpkin)
- 2 cups vegetable stock
- salt and pepper to taste
Heat olive oil in a heavy based stock pot and sauté onion for 3-5 minutes or until soft.
Add garlic and ginger and sauté for a further 30 seconds.
Add chopped pumpkin and vegetable stock and bring to a boil.
Turn the heat down, cover and simmer for 30 minutes.
Once pumpkin is soft, turn off heat and blend in the pot with an immersion/stick blender until smooth.
Add salt and pepper to taste.
Transfer to your TOUR flask and enjoy warm for hours! Store the remainder of the soup in your fridge for up to 3 days, and reheat as needed.
SHOP Glass TOUR Flask