With minced ginger & chili flakes.

We have probably all walked into Hennes & Mauritz and suddenly found ourselves at the “basic” department. H&M is smart, they let us think that there are some clothes we all need, always. And suddenly you stay there thinking that oh yes, I need a new black t-shirt. Let me tell you something, this soup is what you need. And right now you have walked into the basic department for soups.

The basic technique is:

  • You need potato, onion and garlic.
  • Add vegetables like; carrots, beetroot, celery, turnip, cauliflower or parsnip.
  • Shop the vegetables roughly. Swizz them with garlic cloves, freshly ground pepper in olive oil for 15 – 20 minutes. With a wooden spoon stir gently and add more olive oil if needed.
  • Add vegetable stock that covers the vegetables and let simmer for 20 minutes until the vegetables are cooked through.
  •  Blend the soup.

The amount of vegetables and stock is up to you, according to how many you are cooking for. Make 300-400 ml per person.

Pumpkin soup: 

For the pumpkin soup I like to blend in minced ginger. You can use a tablespoon of ready minced paste or mince it yourself in a mortar.

Minch ginger in a mortar.

For pumpkin soup you need: 

  • 300 g butternut, hokkaido or “halloween pumpkin”
  • 1 onion
  • 2 carrots
  • 1 potato
  • 2 cloves garlic, peeled
  • 4 tablespoons extra virgin olive oil
  • 10 small tomatoes, or 2 big, shopped
  • 750 ml vegetable stock
  • 1 tablespoon minced ginger
  • a pinch dried chili flakes
  • salt and freshly grounded pepper
  • fresh parsley, leaves

This is how you make pumpkin soup:

  • Clean carrots, pumpkin and potato. Leave the skin on.
  • Shop carrots, pumpkin, potato and onion roughly.
  • Heat olive oil in a saucepan, add the onion, carrots, potato and pumpkin. Season with freshly ground pepper.
  • Sweat slowly on a low heat for around 15 minutes, until soft. Pour in some more olive oil, if the vegetables gets burned. Stir gently with a wooden spoon.

fry ingredients for pumpkin soup annasfoodstories

  • Add the tomatoes, vegetable stock, minced ginger and chili flakes.
  • Simmer for 20 minutes until the vegetables are cooked through.
  • Turn off the heat and cool down the soup for some minutes.
  • Blend the soup.

  • Bring the soup back to boil before serving.
  • Taste and season with salt and freshly ground pepper.
  • Serve with parsley.
Soup is ready!

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