Pumpkin soup is always a winter favourite, and this version gets its added zing from juicy apple and grated ginger.
Ingredients
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 teaspoon ground cinnamon
- Pinch of ground nutmeg
- 2kg butternut pumpkin, halved, deseeded, coarsely chopped
- 1 Granny Smith apple, peeled, cored, coarsely chopped
- 2 tablespoons Massel vegetable stock powder
- 1.5L (6 cups) water
- 125ml (1/2 cup) double cream
- 1/2 teaspoon finely grated fresh ginger
- 20g butter
- 16 scallops
- Spiced Soda Bread (see related recipe), to serve
Method
- Step 1Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, cinnamon and nutmeg and cook, stirring, for 1 minute or until aromatic.
- Step 2Add the pumpkin, apple, stock powder and water. Cover and bring to the boil. Reduce heat to medium and cook, covered, stirring occasionally, for 30 minutes or until the pumpkin is tender. Set aside for 15 minutes to cool.
- Step 3Ladle half the pumpkin mixture into the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining pumpkin mixture.
- Step 4Stir the soup over low heat until heated through. Season with salt and pepper. Combine the cream and ginger in a small bowl.
- Step 5Heat half the butter in a large frying pan over medium-high heat. Add half the scallops and cook for 1-2 minutes each side or until just cooked through. Wipe the pan clean with paper towel. Repeat with the remaining butter and scallops, reheating the pan between batches.
- Step 6Ladle the soup among serving bowls and top with the ginger cream and scallops. Serve with the Spiced Soda Bread (see related recipe).
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1225 kj
Energy
17g
Fat Total
8g
Saturated Fat
5g
Fibre
11g
Protein
39mg
Cholesterol
818.34mg
Sodium
17g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
Time plan tip: Prepare this recipe to the end of step 3 up to 2 days ahead. Store the soup in an airtight container in the fridge. Continue from step 4, 15 minutes before serving.
- Author: Michelle Noerianto
- Image credit: Steve Brown
- Publication: Australian Good Taste
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