Gingered pumpkin soup recipe with Swiss cheese

Gingered pumpkin soup recipe with Swiss cheese

Nothing beats a homemade pumpkin soup to warm you up when it’s cold outside. Try this recipe for a vitamin-packed burst of autumn flavour..


Ingredients (serves 6 people)

  • 30g butter, unsalted
  • Half an onion, thinly sliced
  • 1kg fresh pumpkin, peeled, diced and seeded
  • 2 tablespoons fresh, peeled ginger, finely chopped
  • 200g potatoes, peeled and diced
  • 1 litre vegetable stock
  • 60ml orange juice
  • 125ml unsweetened apple juice (or add 125ml more stock)
  • 250ml cream
  • Salt and pepper to taste
  • 100g Swiss cheese, grated, for garnish
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Directions

  1. Heat the butter over medium heat in a large, heavy pot. Add the onions and cook until soft and translucent (about 10 minutes).



  2. Add the pumpkin, ginger, and potatoes. Stir and cook for another 3 minutes.



  3. Add the stock and fruit juices. Bring the mixture to a simmer and gently cook for about an hour, until the pumpkin is soft and easily pierced with a fork.



  4. Put the cooked mixture in a blender or food processor and puree until smooth.



  5. Transfer it back to the pot and stir in the cream. Season with salt and pepper.



  6. Spoon your soup into bowls and sprinkle over with the grated cheese, then serve with crusty bread.



  7. SAVVY TIP Gruyere is ideal as a grated cheese for your soup but you should find Emmental melts well too, and will be cheaper per kg. Add it just before serving so it doesn’t sink!



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