New recipes

Pumpkin & ginger soup

Pumpkin & ginger soup

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Serves 4

Cooks In1 hour

DifficultyNot too tricky

Nutrition per serving
  • Calories 90 5%

  • Fat 4.4g 6%

  • Saturates 2.1g 11%

  • Sugars 6g 7%

  • Salt 0.6g 10%

  • Protein 4.6g 9%

  • Carbs 8.7g 3%

  • Fibre 2.9g -

Of an adult's reference intake


  • 1 kg pumpkin
  • 2 shallots
  • 75 g ginger
  • a few sprigs of fresh herbs , such as chives, mint
  • extra virgin olive oil
  • 1 litre organic vegetable stock
  • 125 ml coconut milk , plus extra to serve
  • ½ tablespoon chilli powder
  • 1 lime

Recipe From

Jamie Magazine

By Andy Harris


  1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
  2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
  3. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
  4. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

Watch the video: How to make Easy Pumpkin Soup (November 2022).