PUMPKIN AND GINGER SOUP

This delicious Pumpkin and Ginger Soup is both comforting and warming.  The pumpkin can also easily be replaced with butternut squash.

PUMPKIN AND GINGER SOUP

Jo Holden

This Pumpkin and Ginger Soup is both comforting and warming. The pumpkin can also easily be replaced with butternut squash.

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Ingredients

  

• 500 g pumpkin peeled, deseeded and cut into chunks
• 2 carrots finely chopped (optional)
• 2 celery stalks thinly sliced
• 2 tbsp. coconut oil
• 1-2 garlic cloves crushed
• 30 g or 2” cube piece of ginger finely chopped
• 1 onion finely chopped
• 300 ml homemade stock
• 200 ml coconut milk
• 2 large handfuls of fresh coriander

Instructions

 

• Heat the coconut oil in a saucepan and cook the onion, celery, ginger and garlic until soft.
• Add the pumpkin, carrot, if using and stock and carry on cooking until soft.
• Stir through the coconut milk and coriander (saving some to sprinkle on the top) and process until smooth.
• Season with sea salt and pepper and fresh coriander on top.