Page title and description
Soups & stews
Pumpkin and ginger soup
This is a cold weather soup with just the right balance of sweetness and punchy ginger. Serve it with a dollop of crème fraîche or yoghurt to serve if you have some. If you'd like a vegan version, use agave instead of honey, and try coconut milk rather than cow's milk to thin the soup.
Ingredients
- 2 tbsp olive oil
- 1 onion, roughly chopped
- 1kg squash or pumpkin, peeled, deseeded and diced
- 5cm fresh ginger, peeled and finely chopped
- 1 tbsp honey
- 1 litre veg or chicken stock
- milk to thin the soup
- pinch paprika or nutmeg
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
1h
PT1H
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Step 1
Heat the oil in a large pan. Add the onion and cook slowly, stirring occasionally, for 8-10 minutes, without colouring. Add the squash, ginger and honey. Stir and add the stock. Bring to the boil, then simmer for 20-25 minutes until the squash is tender.
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Step 2
Blitz in a blender. Reheat, adding just enough milk to thin the soup to the consistency you want. Season and sprinkle over a little paprika or nutmeg to serve.
