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PUMPKIN & GINGER SOUP

PUMPKIN & GINGER SOUP

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Soup
Servings 6 Servings

Ingredients
  

  • About 1 kilo of pumpkin
  • 1 onion or 1 leek
  • 1 or 2 cloves of garlic
  • Natural vegetable stock for vegetarians or chicken stock – about 2 or 3 cups
  • Maple syrup if it needs sweetening
  • Olive oil
  • Salt and pepper
  • 1-2 tsp ginger to taste

Instructions
 

  • Peel and chop the pumpkin into chunks. The smaller the chunks the quicker it will cook.
  • Chop the onion or leek and garlic and fry in the oil for a few minutes on a gentle heat.
  • Add the pumpkin and the stock and bring to the boil. Simmer until the pumpkin is soft.
  • Mash with a masher, or puree with a stick blender. Adjust the soup with water, milk or stock to the consistency you like best.
  • Add maple syrup, salt and pepper and ginger to taste. I also added a couple of tablespoons of cream for a slightly richer taste.
Keyword Pumpkin Ginger Soup
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