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pot of pumpkin soup

Pumpkin Soup

Cowbridge Kitchen

There are many varieties of soup to choose from , French Onion Soup, Minestrone soup and there are a few with a bit of a kick like Carrot and Coriander Soup and this Pumpkin and Ginger Soup falls into the spicy category.

Pumpkin Soup is a classic spooky recipe for Halloween and what better way to keep warm this Halloween than with a spicy Pumpkin and Ginger Soup.


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It takes about 1hr 30 minutes to make this
20 mins Prep time
1hr 10 mins Cooking time
Cooking timer Time
Nutritional Facts
This is based on 1 bowl of soup
2 cups (480ml)

Calories: 182
Protein: 2g
Fat: 5g
Carbohydrates: 32g
Fiber: 1.9g
Sugar: 14g
Nutritional information Nutrition
This recipe will serve 6 people Table for Two Servings
Tricky : This recipe is a bit tricky
Anybody can have a go at this recipe, but some experience with cooking is needed
Chefs hat Difficulty
Related Video

How to Make Pumpkin and Ginger Soup

In the UK Pumpkins were not easy to come by in the 80's , so as a child we used swede to make lanterns. Pumpkins were more popular in the USA. as a vegetable. So this recipe for pumpkin soup is a much welcomed soup recipe here in the UK.

In modern times the Halloween traditions of the USA have become more and more popular with us in the UK.

No matter where you live in the world this Pumpkin and Ginger soup will be a welcome treat to your Halloween celebrations this year.


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serving tray Cuisine:American
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ingredients

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 Flake

Cooking Instructions

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