Simple Pumpkin Ginger Soup

1. 1
   prep · ~10 min

   Prep the vegetables.

   1.Peel the pumpkin, remove seeds, and cut into 1-inch cubes (about 500g).

   2.Roughly chop the onion, smash the garlic cloves, and thinly slice the ginger.
2. 2
   saute · ~6 min

   Sauté the aromatics.

   1.Heat olive oil in a large pot over medium heat.

   2.Add chopped onion and cook until soft and translucent (4-5 min).

   3.Add garlic and ginger, stir for 1 minute until fragrant.

   TIPDon't let the garlic brown — it turns bitter. Keep the heat at medium.
3. 3
   simmer · ~17 min

   Cook the pumpkin.

   1.Add the cubed pumpkin and 3 cups of water to the pot.

   2.Stir in the salt.

   3.Bring to a boil, then reduce heat and simmer covered for 15 minutes until pumpkin is fork-tender.

   TIPPumpkin is done when a fork slides in with zero resistance.
4. 4
   mix · ~2 min

   Blend until silky smooth.

   1.Remove pot from heat.

   2.Blend directly in the pot with an immersion blender until completely smooth.

   3.Or carefully transfer in batches to a countertop blender and blend until creamy.

   TIPIf using a countertop blender, vent the lid slightly and cover with a kitchen towel — hot soup expands and can blow the lid off.
5. 5
   mix · ~1 min

   Adjust consistency and season.

   1.Return blended soup to the pot if transferred.

   2.If too thick, stir in a splash of water until desired consistency is reached.

   3.Taste and add freshly ground black pepper.
6. 6
   simmer · ~2 min

   Warm through and serve.

   1.Return pot to low heat and warm through for 2 minutes.

   2.Ladle into bowls, swirl with a teaspoon of heavy cream if desired, and sprinkle with fresh parsley.

   TIPA light drizzle of olive oil instead of cream keeps it dairy-free and just as luscious.

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