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Cream of pumpkin soup with ginger

  • Writer: Jimmy Wong
    Jimmy Wong
  • Jun 23, 2019
  • 1 min read

It's cold outside and there is nothing warmer and more soothing than this pumpkin soup with ginger. Simple to make and fabulously tasty x


A heartwarming soup this winter
Cream of pumpkin soup with ginger

Serves 4


Ingredients

800g butternut pumpkin

1 potato

3 slices of ginger, finely julienned

3 cups vegetable stock

2 cloves garlic

1/2 tsp ground cumin

Salt and pepper to taste

1 tbsp olive oil

Cream


Method

To make the soup, first peel and chop the pumpkin and potatoes to small cubes. Use a heavy gauge pot like a cast iron french oven. Heat oil and saute the garlic, ginger, then add the cumin, s&p and finally the pumpkin and potato. Saute until browned (about 6 minutes). Finally add the stock and simmer on low for another hour. Using a food stick blender, blitz until a smooth consistency.


To serve, place soup in bowl and drizzle with cream and serve immediate. A crunchy sourdough would also go perfectly with this.


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Happy cooking! Please post a photo of your dish on instagram. I would love to see your creations, do tag with #jimmywongeats

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