Pumpkin and ginger soup

Pumpkin soup with added kick.
Pumpkin soup with added kick. 

Ginger gives a real kick to the old staple of pumpkin soup. It's also great served on its own for lunch with some crusty bread.


100g butter

2 medium brown onions, sliced

2 large knobs ginger, peeled and finely chopped or grated

salt and freshly ground white pepper

1.25kg peeled pumpkin, chopped

1½ litres water or chicken/vegetable stock

100ml pouring cream

cup coriander leaves


Melt butter in a heavy-based saucepan.

Add onion, ginger, salt and pepper and cook gently until soft (about 15 minutes).

Add pumpkin and stock and simmer until pumpkin is completely soft. Puree with a stick blender and pass through a coarse strainer.

Reheat and serve with a drizzle of cream and a few coriander leaves.