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Pumpkin and Ginger Soup

Pumpkin and Ginger Soup

At his restaurant Foliage in Franschhoek, chef Chris Erasmus uses foraged ingredients for his original dishes. You simply must try his Pumpkin and Ginger Soup with Nettle Pesto recipe.

Pumpkin and Ginger Soup

Chef Chris Erasmus uses foraged ingredients for his original dishes. You simply must try his Pumpkin and Ginger Soup with Nettle Pesto recipe. Recipes Pumpkin and Ginger Soup European Print This
Serves: 8-10
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Soup
  • 1,8kg pumpkin, diced into 3cm chunks (or butternut)
  • 140g brown sugar
  • 40g fresh ginger, chopped
  • 20g salt
  • 150g butter
  • 1 litre vegetable/chicken stock
  • 200g cream
  • Nettle Pesto
  • 250g stinging nettle leaves (use gloves when you pick them)
  • ½ cup pumpkin seeds, toasted
  • 2 tbs olive oil
  • ¼ tsp salt

Instructions

  1. Place all the soup ingredients except the stock and cream in a pot and secure the lid. Cook over low heat until the pumpkin is soft. Add stock and cream, bring to the boil and blend until smooth. Pass the soup through a sieve. 
  2. For the pesto, bring a large pot of water to the boil and cook the nettle for 1 minute. Strain and refresh the nettle in ice water. Strain off the water and squeeze dry the nettle. Place in a blender with the remaining ingredients and pulse until smooth.
  3. Serve the soup hot or cold, with a tablespoon of pesto in each bowl.

Wine suggestion:  Stony Brook The ‘J’

Chef’s Tips:

  • Substitute nettle with basil or kale
  • Dandelion pesto done this way is divine

You’ll want to follow up this delicious soup with chef Chris Erasmus’  Honey and Apple-cured Cape Mullet with Tomato Ragout, and Dandelion and Pumpkin Seed Butter recipe.

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