Pumpkin and Ginger Soup

It is Pumpkin time here in Provence.  Dan and I drove past a field of them being harvested yesterday…  I never knew they grew in a conga line!I saw these fabulous stone Pumpkins too – And special mention should be given to the beautifully presented fruit confits (crystalised fruit) in my favourite shop Jouvaud, if only because just looking at them is enough sugar to last me a week.Today all the leaves in the Luberon seemed to have turned various shades of yellow and red which is making it feel very Autumnal.  As its rather cold I’ve decided to make soup.  With the contents of my pre-weekly shop bare kitchen it would have proved quite a challenge had it not been for a Pumpkin.  I found this recipe in an old Sunday Times Style magazine and have been meaning it try it for a while (2007?)  It sounds warming, sweet and a little unusual for my conservative soup tastes… but with only three ingredients its time has come.Peel, half and de-seed a large Pumpkin.  Chop into quarters and place in a large pot.  Add 50g of roughly chopped ginger and enough water to half cover your Pumpkin pieces.  Cook until tender.  Remove from the heat and add in two large dollops of Creme Fraiche, salt and pepper.  Blend.  Serve with chopped chives and grated Parmesan.If anyone out there is interested I sell vintage textiles and haberdashery online at http://www.etsy.com/shop/LucyAliceHolmes

2 thoughts on “Pumpkin and Ginger Soup

  1. Julie

    Hello Lucy:

    Thanks for posting your recipe. Is it possible to use canned pumpkin if there are no fresh pumpkins available, or replace with butternut squash?

    Love the pictures!

    1. lucyaliceholmes

      Hi Julie,
      Sorry its taken me so long to reply!Its a great soup to make with butternut squash or even marrow. I’ve never used canned Pumpkin but I don’t see why not. Thanks for the photo love!Lucy

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