Pumpkin just tastes better with ginger. This delightfully spiced soup is the perfect combination of sweet and sharp for winter. Have a bowl... or a whole pot if you can't stop! (dairy-free, egg-free, gluten-free. nut-free, soy-free, vegan)
Author: Alison Murray @ Om Nom Ally.com
Serves: 4
Ingredients
1 tbsp coconut oil
1 brown onion, diced
2 tbsp minced ginger
1 garlic clove, minced
500g butternut pumpkin, peeled and cubed
250ml rice milk
1 cup vegetable stock
1 fresh or dried bay leaf
1 tsp each dried rosemary, oregano, thyme
salt and black pepper to taste
Instructions
Mix boiling water and stock powder in a small bowl. Heat the coconut oil in a large saucepan on medium-high heat, add onion, ginger and garlic and stir until fragrant.
Add the pumpkin, rice milk, bay leaf and stock. Bring to a boil, then reduce to simmer and cook, covered for 10 minutes or until the pumpkin is tender.
Remove from heat remove bay leaf. Add salt, black pepper and herbs. Puree until smooth in a food processor or blender. Season to taste with extra fresh or dried herbs.
Recipe by @OmNomAlly at https://omnomally.com/2011/11/16/gingered-pumpkin-soup/