top of page

Roasted pumpkin and ginger soup


SERVES 4


INGREDIENTS

  • 1kg pumpkin, peeled, seeds removed, cut into 4cm pieces

  • 75g ginger, roughly chopped

  • 2 garlic cloves

  • 2 tbs extra virgin olive oil

  • 1L (4 cups) chicken or vegetable stock

  • 1/3 cup (85g) mascarpone

  • 2 tbs finely chopped dill

  • 1/3 cup (50g) toasted hazelnuts, chopped

METHOD

Preheat oven to 180°C. Place pumpkin, ginger and garlic on a large baking tray and drizzle with oil. Season, then toss to coat. Roast for 30 minutes or until the pumpkin is soft (don’t let the garlic burn).

Puree mixture in a blender or food processor with 2 cups (500ml) stock, then season. If there are lumps, strain through a fine sieve. Place soup a large saucepan with remaining 2 cups (500ml) stock and warm over medium-low heat.

Divide soup among 4 bowls, top with mascarpone and serve with dill and nuts.

Comments


  • Instagram
  • Facebook

 Kirsty Palmer Fitness.

​​

We do not warrant or represent that the information in this site is free from errors or omissions or is suitable for your intended use. We recommend that you seek individual advice before acting on any information in this site. We have made every effort to ensure that the information on our website is correct at the time of publication but recommend that you exercise your own skill and care with respect to its use. If you wish to purchase our services, please do not rely solely on the information in this website.

PRIVACY STATEMENT: Kirsty Palmer Fitness is committed to providing quality services to you and protecting your privacy is paramount to us. We may collect your personal information for the primary purpose of providing our services to you. We will not share, disclose, sell or otherwise release your personal information to third parties without your written permission. We may use analytics on the website and is to be used for the performance of its website and will not be shared with third parties.

bottom of page