HOB METHOD
-
Chop the pumpkin flesh into bite size chunks and put in a large saucepan, crush the garlic and chop the onion and add these along with the ginger to the pumpkin.
-
Add the vegetable stock to the saucepan, place over a medium heat and simmer until the pumpkin is nice and tender, this will take 40-50 mins. While the vegetables are cooking, place a few tablespoons of the pumpkin seeds from the middle of the pumpkin on a baking tray and place in the oven on gas mark 1/140c or 2, for around an hour to dry out. Alternative you could use pre brought pumpkin seeds.
-
Once the vegs are tender, remove from the heat and allow to cool slightly for 10-15 mins, place in a blender and puree the mixture until smooth then place back into the saucepan.
-
Add all the spices and vinegar to the soup and mix well, put back on the heat for 5 to 10 mins until it is brought back to the boil. Spoon the soup into bowls and top with 1/2tbsp of the dried pumpkin seeds.
NB: If it isn't the right time of year for pumpkin you could always use butternut squash, almost the same taste only very subtle differences.
SOUP MAKER METHOD
You may need to do this in two batches depending how big your soup maker is, mine only holds half the amount the ingredients make.
-
Chop the onion and place in soup maker, crush the garlic and this and the ginger too it. If your soup maker has a saute mode then saute for 5 mins if not skip this part, it just helps realise the flavours.
-
Chop the pumpkin flesh and add this and all remaining ingredients to the soup maker. Set to smooth and allow the soup maker to do it's thing.
-
If you wish to top with pumpkin seeds follow step 2 of hob method from "While the vegetable...". You may want to start this process before making the soup. When soup is done add a few to the top.
Serve with bread and add a little coriander to the top if you wish!
