There is something magical about dunking crusty bread into a bowl of warm creamy soup on a drizzly autumn day and this one is a deliciously simple and cost effective way of warming the cockles of your heart. The roast squash seeds and fresh crunchy parsley really help to give a mix of textures and add a twist to a classic.
A good glug of oil
3 cloves of garlic, crushed
1 lump of fresh ginger, roughly chopped (aim to match the amount of garlic)
2 teaspoons of ground ginger
1 squash, roughly chopped and seeded (seeds saved for later)
2 small (or 1 big, sweet potato)
1 baking potato, roughly chopped
2 carrots, roughly chopped
1 red onion, roughly chopped
1 veggie stock cube
1 teaspoon paprika
1 teaspoon ground ginger
Salt and pepper to taste
1 scoop of crème fraiche
1 sprinkling of fresh parsley
- Start by frying off the onions in a wide and deep pan until they soften and then add in both types of ginger and garlic.
- Add in all the veg and give it a good stir until evenly coated with ginger, then fill the pan with water until all the veg is just covered.
- Pop in the stock cube and leave it to bubble away and reduce slightly for at least 20 minutes.
- Once the veg is in, take the seeds that were saved from the squash, give them a good rinse to remove any excess squash and spread evenly across a baking tray with a pinch of salt and pepper and the dried ginger & paprika.
- Pop them in an oven on a low heat (gas mark 4 will be fine) for as long as it takes to dry them out until crispy (10-15misn should do it).
- Alice loves this soup with big chunks of veg still in so when she’s eating I make sure to take a few out before blending, I personally like it smooth so when she’s not around I leave everything in.
- I use a hand blender to get my soup to the desired consistency, if it is too thick add more water, if it’s too thin you can always add a pinch of cornflour to thicken slightly.
- To serve, add a drop of crème fraiche to the top and stir in wide circles to marble the surface of the soup, sprinkle over parsley and the squash seeds to garnish.