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Pumpkin and ginger soup

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1 Onions Onion
2 tbsp tbsp Butter Butter
20 g g Ginger Ginger
Salt Salt
5 Pumpkin Pumpkin
1 litres litre Stock Stock
3 cloves clove Garlic Garlic

Pumpkin and ginger soup

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1:25 hrs



  1. Preheat your oven.
  2. Get 4 small pumpkins, cut off each lid, remove the seeds and remove the fruit to about a 0.5 cm on the sides. It is for decorative purposes to use the pumpkins as bowls. This is completely optional.
  3. Chop up the fruit of the pumpkin into chunky pieces.
  4. Peel the onion and the ginger and chop finely.
  5. Place the pumpkin, ginger and garlic on the pan and fry until the pumpkin is soft (for around 10-12 minutes).
  6. Season with salt and pepper.
  7. Puree the mixture in a blender or food processor with 2 cups (500ml) stock, then season.
  8. Strain if preferred.
  9. Heat the soup with 500ml of stock and heat up.
  10. Serve in our pumpkin bowls and top with seeds and a drizzle of cream.
  11. It is a nice idea to roast some of the pumpkin seeds with olive oil for topping off the soup dish.


Tips: You can also use a large pumpkin for the soup and use it as a "terrine" either.


Fat9 g Carbonhydrates14 g Protein2 g kCal150 Kilojoule631