AppiSToS

Pumpkin, carrot and ginger soup for the first cold days

Four servings, one pot and about 40 minutes — no cream required.

Ingredients for 4

• 800 g peeled pumpkin, cut into small cubes
• 2 carrots, 1 medium onion and 1 small potato, chopped
• 2 tbsp olive oil and 1 tsp grated fresh ginger
• 900 ml water or vegetable stock, plus extra if needed
• Salt, pepper and a little lemon juice to finish

Method

1. Soften the onion in olive oil over medium heat for 4–5 minutes without browning. Add ginger, pumpkin, carrots and potato; stir for 2 minutes.
2. Add the water or stock. Bring to the boil, reduce the heat and simmer for about 25 minutes until all the vegetables crush easily.
3. Remove from the heat and blend carefully with a stick blender, keeping its head submerged. Do not blend hot liquid in a sealed container.
4. Add liquid if needed, adjust seasoning and add lemon juice gradually. Serve with bread.

A small adjustment

Use half the ginger for a milder flavour. Times are approximate and depend on the size of the pieces. Check prepared stock labels for salt and allergens.

Refrigerate leftover soup in shallow containers within two hours. Do not leave the whole pot on the counter until completely cold.

English translation of the Greek edition · Read in Greek