PUMPKIN AND GINGER SOUP

Tomorrow its time for my first (of two) exams before finally having some time off over christmas. It’s microeconomic principles that need to be mastered and I think I’ve got it, at least I hope so. It’s a lot of calculations and equations that have to be remembered but I can finally say that it doesn’t feel impossible to manage it anymore.

When staying at home, with my nose in my books pretty much my only pleasure I have had is food. So, for yesterday lunch I created this. I needed something comforting, but also a kick of chili and ginger to keep that flu everyone seems to have away. This is also perfect when you have limited time, its chop chop, leave for 20 min, mix and then its done. Making time to learn just a bit more about the law of supply…

 

Ingredients

1/2 butternut pumpkin, peeled and cut in cubes
2 cups vegetable stock
1 clove garlic, peeled
2 tablespoons, grated ginger
1 splash of tabasco 
Dollop of sour cream  
0,5 cup mixed seeds
Pinch of chili powder

 

How to make it
Place the vegetable stock in a medium saucepan and heat until it boils. Grate your garlic and ginger and let it simmer with the stock for 5 min.  Then add the pumpkin, and cook for 10-15 min (depending on the sizeof your cubes, they should fall apart easily).Take it off the heat, add in the tabasco and let it rest for 10 min while you toast of your seeds.In a pan on a medium heat, add in the seeds and the chili powder toasting them carefully. Make sure they don’t burn, it will go fast!Mix the pumpkin soup until its completely smooth, taste to see if it needs salt (depends on how salty the stock is). Plate up with a good dollop of sour cream and your chili-seeds, serve with some sourdough or crisp bread.