Page title and description

Soups & stews
Pumpkin and ginger 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
-
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. -
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.