For Christmas Andy gave me a very cool book called The Flavour Thesaurus. The book goes through almost every ingredient you could imagine and covers obvious and less obvious food pairings.
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.
- 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)
- 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.