This delicious pumpkin and ginger soup was created by hip Spanish vegetarian chef Teresa Carles. The browned vegetables add extra depth to the soup, which also gets an extra kick from the Moroccan spiced Marcona almonds.
A piping hot, creamy pumpkin soup is great on cold autumn and winter days. This tasty pumpkin soup with ginger was created by Barcelona’s trendiest vegetarian chef, Teresa Carles, who has several vegetarian and flexitarian restaurants in the city, including. Teresa Carles, Flax & Kale and Teresa’s Stairways to healthy food. The recipe is from her latest vegetarian cookbook
The soup is topped with homemade Marcona almonds, seasoned with Ras el Hanout. Make plenty of almonds for topping, and make sure you don’t eat them all before the soup is ready. The almonds taste absolutely delicious.
How to make pumpkin and ginger soup
You will need (for 4 people)
- 3 tbsp olive oil
- 1 small onion
- 1/2 leek (white part only)
- 800 g pumpkin, diced
- 2 large carrots
- 1 1/2 litres vegetable stock
- 50 g ginger, peeled and finely chopped
- 150 ml coconut milk
- Ras el Hanoud almonds – find the recipe here
How to do it
Chop the onion and thinly slice the leek. Fry it in a pan with the olive oil, without letting it turn brown.
Add diced pumpkin and thickly sliced carrots and brown for a few minutes.
Add the boullion, bring to the boil and simmer for 20 minutes until the vegetables are tender.
Finally, add the peeled and finely chopped ginger and coconut milk. Blend everything into a smooth puree, strain and serve piping hot, topped with the spiced almonds.
Try also Teresa Carles’ most famous recipe: aubergine rolls with mushrooms and cashew ricotta.