Pumpkin And Ginger Soup
Serve immediately into waiting hot bowls. For a little variety try the following serving ideas:- Add a few chopped chives when serving the soup Swap the mascarpone for creme fraiche. Sprinkle over a little freshly grated parmesan cheese.
Method1 Place the pumpkin flesh in a large saucepan.
2 Add the ginger and salt.
3 Pour over sufficient cold water to half fill the pan.
4 Cover with a cartouche (a circle of greaseproof paper) or a tightly fitting lid.
5 Bring to the boil, reduce the heat and simmer for about 15 minutes or until the pumpkin is tender.
6 Pour the contents of the saucepan into a food processor or liquidiser, a little at a time and blitz until the required thickness is achieved.
7 Pour the soup into a clean saucepan.
8 Check for seasoning and adjust to taste.
9 Warm through thoroughly.
10 Add the mascarpone, stir through.
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