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  • Writer's pictureJimmy Wong

Cream of pumpkin soup with ginger

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


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



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.


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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