Butternut Pumpkin, Rosemary and Ginger Soup

READY IN: 1hr 45mins




  • Take some cooking twine and tie the rosemary sprigs firmly into one bundle, leaving a long piece of string attached to the sprigs (about 1 foot in length).
  • In a medium sauce pan over medium-high heat, soften the pumpkin onion and ginger in a little butter and oil.
  • Add a splash of white wine and turn the heat up to high and reduce the wine until almost all the liquid is gone.
  • Pour in the stock, the rosemary (tying the excess string to the handle of the pot) bring to the boil and reduce to simmer, for approx 1/2 - 3/4hr.
  • Add the cream and simmer a further 15 minutes.
  • Remove the rosemary sprigs; blend the soup with a handheld stick blender or in a food processor until smooth.
  • Pour the soup through a fine sieve back into the saucepan, (you will need to stir it in the sieve to help it through).
  • * Return the soup to a low heat and season to taste.
  • * Garnish with a little drizzle of fresh cream and serve with some garlic rubbed crusty bread on the side.