Riverford Wicked Leeks
Pumpkin and ginger soup recipe image

Print 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.


  • 2 tbsp olive oil
  • 1 onion, roughly chopped
  • 1kg squash or pumpkin, peeled, deseeded & diced
  • 5cm fresh ginger, peeled & finely chopped
  • 1 tbsp honey
  • 1 litre veg or chicken stock
  • Milk to thin the soup
  • Pinch paprika or nutmeg
  • Salt & pepper


  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.
  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.
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