1

Grundtvig Project 2012-2014: Back to the future

Pumkin Soup with Ginger
Preparation

The pumpkin is well washed, peeled and cubed. Do also with the
leek and potatoes. Peel and grate the ginger.
Place the saucepan on a medium to high heat, add olive oil and
leek. When the leek is glazed, add the potato -pieces and half of
the vegetable broth. Bring it to a boil, then simmer all together for
10 minutes. Now, add the pieces of pumpkin and grated ginger
(but not too much ginger, because its very spicy). Simmer for
another 15 to 20 minutes until the pumpkin is well done.
Add butter and pulse the soup two or three times before blending
at a medium speed. Add salt and pepper to taste (you can also try
other spices such as cinnamon and nutmeg).
Pour the hot pumpkin soup with ginger into serving bowls,
sprinkle on with pumpkin seed, that you have roasted before in
some butter or olive oil (until they hop in the pan ;-) , garnish with
parsley and some drops of the butter or oil that you had used for
toasting the pumpkin seeds and serve
Enjoy!
Ingredients:
you need for 4 portions:
1 kg pumpkin
1 leek
1-3 small potatoes
piece of ginger
750 ml vegetable broth
1 tbsp butter and/or milk or cream
pumpkin seed and olive oil
salt and pepper