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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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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