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Lunch & dinner
Pumpkin & ginger soup
A warm, velvety soup for cooler evenings. Ginger brings a gentle kick; pumpkin seeds add a little crunch.
35 minEasy
Let's make it
Cut the pumpkin into roughly 2 cm cubes. Finely chop the onion and grate the ginger.
Warm the oil in a saucepan. Cook the onion over medium heat for 5 minutes, then stir in the ginger for another minute.
Add the pumpkin and stock. Bring to a boil, lower the heat and simmer, covered, for 20 minutes until the pumpkin is soft.
Remove from the heat. Blend with an immersion blender, keeping its head beneath the soup to avoid splashes.
Stir in the cream and season. Gently warm through and serve with pumpkin seeds.
A small kitchen tip
For a thicker soup, start with a little less stock. You can always add more after blending.
