I decided to make Pumpkin Soup recently but had never been very happy with the recipes I’d tried at home.  I Googled Pumpkin Soup and came across the Healthy Eating Made Easy site, which had a Pumpkin and Ginger Soup Recipe (and lots of other great Recipes too – go and check it out).

Anyway, I made the Pumpkin & Ginger Soup and was asked for the Recipe the next day by one of the people who ate it, so I figured I was on to a winner.

Why not give it a try?  I think it’s really delicious and very easy to make.

Fresh ginger is a great addition to many vegetable soups. In this recipe, it gives the pumpkin flavour a real lift.  [Serves 4]


1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, crushed

2.5cm (1 inch) piece root ginger, peeled and grated

650g (4 cups) peeled and chopped pumpkin flesh

850ml (3 cups) 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 15-20 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.


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