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28 October 2014

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Soup

Soup from Andy's Kitchen in King Street

How to make pumpkin & ginger soup

Andy Boast is a former naval chef, who once worked onboard the HMS Boxer. He now runs Andy's Kitchen - a takeaway and café in Hereford. He also runs an outside catering business from which he supplies the council's buffet food.

Roasted pumpkin & ginger soup

Andy Boast

Serves:4

Cooking Time:35 minutes

Ingredients:

  • 1 medium pumpkin,
  • 1 large onion, diced
  • 2 tbsp olive oil,
  • 2 oz ginger, peeled chopped
  • 2 pints chicken or vegetable stock,
  • to taste seasoning,

Method:

Preheat oven to 200ºc

  1. Peel and deseed the pumpkin then chop it into large chunks.
  2. Toss the pumpkin in ½ the oil, season and put in the oven for 35 minutes or until nicely browned.
  3. Meanwhile, with the other half of the oil, lightly fry the diced onion & ginger in a saucepan until soft but not coloured.
  4. Once the pumpkin is ready add this to the onion & ginger mix and add the stock.
  5. Bring to the boil & simmer for 15 minutes.
  6. Liquidise the soup until completely smooth then return it to the pan. Reheat & adjust the seasoning to suit you requirements.
  7. Serve in large bowls with crusty bread.

last updated: 15/08/07

Have Your Say

So did you try his recipe? What do you make of the soup? Let us know what you think...

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yasho
absolutely delicious. thanks.

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