Project Food Blog

Spiced Pumpkin and Ginger Soup

Fresh ginger is a great addition to many vegetable soups. In this recipe, it gives the pumpkin flavour a real lift.


4 tbsp olive oil
4 onion, finely chopped
2 to 3 cloves garlic, crushed
5cm piece root ginger, peeled and grated,
2.5kg peeled and chopped pumpkin flesh
3 to 3.5 litres vegetable stock


Sweat the onions gently in the olive oil for 5 mins, add the onion, garlic, ginger and pumpkin and cook for 5 mins more. Add the water or stock and simmer for 30 mins, until the pumpkin is tender.

Puree the soup in a blender or food processor and thin with a little extra stock, water or milk if necessary.

Serve with a swirl of cream and a sprinkling of smoked paprika.

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