Pumpkin And Ginger Soup Recipe

Name: Pumpkin And Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 ml butter; 5 ml sunflower oil; 30 ml grated fresh ginger or 10 ml ginger paste; 1 kg pumpkin, peeled and cut into chunks; 2 large parsnips, peeled and cubed; 1 large onion, finely chopped; 2 medium carrots, finely chopped; 1 sprig celery leaves; 7 ml medium-strength curry powder; 2 ml dried chili pepper flakes; freshly grated nutmeg; 30 ml cornflour (for thickening); 500 ml homemade chicken stock; 500 ml milk; salt; milled black pepper; 60 -125 ml cream

Servings: persons

60 ml butter
5 ml sunflower oil
30 ml grated fresh ginger or 10 ml ginger paste
1 kg pumpkin, peeled and cut into chunks
2 large parsnips, peeled and cubed
1 large onion, finely chopped
2 medium carrots, finely chopped
1 sprig celery leaves
7 ml medium-strength curry powder
2 ml dried chili pepper flakes
freshly grated nutmeg
30 ml cornflour (for thickening)
500 ml homemade chicken stock
500 ml milk
salt
milled black pepper
60 -125 ml cream

1
Heat butter and oil until foaming in a large, heavy-based saucepan.
2
Add ginger, vegetables, curry powder and spices.
3
Stir-fry for 2-5 minutes .
4
Then cover and cook very gently over low heat until vegetables have softened, 15-30 minutes , depending on size of chunks.
5
Stir with a wooden spoon from time to time.
6
Sprinkle with cornflour and stir in.
7
Gradually add chicken stock, then milk, stirring constantly.
8
Continue cooking, stirring, until soup thickens slightly and comes to the boil.
9
Remove from stove and cool for 10-15 minutes .
10
Process, blend or puree until smooth.
11
Return to saucepan and reheat over low heat.
12
Season to taste.
13
Stir in cream and serve in piping hot soup bowls.
14
I serve this with nice crusty rolls.

5632

kcal

Calories

562

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 60 ml butter, 5 ml sunflower oil, 30 ml grated fresh ginger or 10 ml ginger paste, 1 kg pumpkin, peeled and cut into chunks, and more.

Yes, Pumpkin And Ginger Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin And Ginger Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions