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Pumpkin and Ginger Soup

As we say goodbye to the summer and the Autumn leaves are starting to turn, October brings Halloween.

Trick 'n' Treat , Toffee Apples , Ghosts 'n' Ghouls.

What better way to keep warm this Halloween than a spicy Pumpkin and Ginger Soup ? 



  • 1 kg Peeled and Diced Pumpkin
  • 4 Diced Shallots
  • 50 g Ginger Puree (Paste )
  • 5 g Ground Ginger Powder
  • 1 litre of Vegetable Stock
  • 1 bunch Chives (Chopped)
  • 1 Bunch of Mint (Chopped)
  • Olive Oil
  • 125 ml Coconut Milk
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Chilli Flakes


  • Add a generous amount of Olive Oil to a large Pan.
  • Add the diced up Pumpkin , Shallots and Ginger to the pan and Saute for 5 - 10 minutes , until the pumpkin has started to soften.
  • Add the Vegetable Stock , Coconut Milk , Chilli flakes and Pepper to the pan and mix with a wooden spoon.
  • Bring the pan to the boil , then simmer for about 1 hr until the pumpkin is soft enough for a knife to go through it easily.
  • Remove from the heat and blitz in a food processor to a puree. Return to a fresh pan and reheat slowly.

Serve with fresh mint leaves and Sour Cream .....