Name: Pumpkin soup with ginger milk
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: 1 kg butternut pumpkin, cut into 2cm dice; 50 ml olive oil; 1 garlic clove, crushed; 1 white onion, diced; 500 ml (2 cups) hot chicken stock; 150 gm thickened cream; To drizzle: pumpkin-seed oil (see note); Ginger milk; 200 ml chicken stock; 60 gm (12cm piece) ginger, finely chopped; 500 ml (2 cups) milk

Pumpkin soup with ginger milk

Australian Gourmet Traveller recipe for pumpkin soup with ginger milk.

Serves 4

Prep

20M

Cook

55M

Total

1H 15M

Ingredients

1 kg butternut pumpkin, cut into 2cm dice

50 ml olive oil

1 garlic clove, crushed

1 white onion, diced

500 ml (2 cups) hot chicken stock

150 gm thickened cream

To drizzle: pumpkin-seed oil (see note)

Ginger milk

200 ml chicken stock

60 gm (12cm piece) ginger, finely chopped

500 ml (2 cups) milk

Method

Main

1.Preheat oven to 180C. Place pumpkin on an oven tray, drizzle with half the oil, season to taste, cover with foil and bake until tender (40 minutes).

2.Meanwhile, heat remaining oil in a non-stick frying pan over medium heat, add onion and garlic, cook until soft but not coloured (3-4 minutes), season to taste and set aside.

3.Combine pumpkin, onion mixture and hot stock in a saucepan over medium heat and simmer until pumpkin is starting to fall apart (10-15 minutes). Cool slightly, transfer to a food processor and blend until smooth. Add cream, strain through a fine sieve into a clean saucepan and season to taste. Keep warm.

4.Meanwhile, for ginger milk, reduce stock in a saucepan over high heat to 70ml (7-8 minutes), add ginger, cool slightly, cover with plastic wrap and set aside to infuse (20 minutes). Add milk, strain through a fine sieve into a saucepan, bring to the simmer over medium heat and froth with a hand-held blender until very bubbly (2-3 minutes).

5.To serve, pour soup into bowls, drizzle with pumpkin-seed oil and spoon ginger milk froth over.

Note Pumpkin-seed oil, made from pressed roasted pumpkin seeds, is available from select delicatessens including Norton St Grocer.
Drink Suggestion: Creamy, buttery chardonnay, such as the 2008 Giants Steps Tarraford Vineyard Chardonnay. Drink suggestion by Luke Robertson
Notes