For Christmas Andy gave me a very cool book called The Flavour Thesaurus
I’ve read through it but haven’t had the time or opportunity to play around with some of the ideas. However, with half a butternut squash to turn into soup I turned to The Flavour Thesaurus in the hope that it would provide me with a more interesting idea than just chilli. And while I don’t think that pumpkin and ginger is exactly an out there or novel combination this was still a good way to do something I wouldn’t have normally.
Of course, it turns out I really can’t do anything without chilli, so we finished the soup with chilli oil which added a good kick and, surprisingly, the sesame oil added to the spice warmth of the dish. However, the following day (when I was eating leftovers for lunch) I added a teaspoon of sambal oelek – which was an even better idea!
As with all soups, this is ludicrously simple and quick. Serve hot, with crumpets.
Ingredients
- 1 onion, chopped
- quarter of butternut squash (or pumpkin) ~ 300 g - peeled, seeded, diced
- 1 large potato, peeled and diced
- 2cm piece of ginger, peeled and finely chopped
- 500mL water
- ½ pot of stock concentrate (vegetable or chicken)
- (or ~ 500mL of stock)
- chilli oil (to serve)
Instructions
- Heat some oil in a large saucepan and sweat down onion.
- When onion is soft, add pumpkin, potato and ginger, and cover with water or stock.
- Cook until the pumpkin and potato are soft.
- Blitz with stab mixer until smooth and adjust seasoning.
- Serve piping hot, topped with a little chilli oil if desired.
Love the combination of ginger and chilli – this pumpkin soup looks great. And I love that you added sambal oelek!
I put sambal oelek in everything – it works nicely in cheese toasties too!!!