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Pumpkin and Ginger Soup

Added ginger and chilli make this soup extra warming. A real Winter winner!

Pumpkin and Ginger Soup

700g (approx) peeled, diced Pumpkin

1 Large Onion

1 Chilli

2 Teaspoons Cumin Powder

2-3cm knob of Fresh Ginger

Vegetable Stock Powder (according to directions, make up to about 500ml tock with water)

Ground Black Pepper

400g Tin diced tomatoes

1/2 Cup Red Lentils

Extra Virgin Olive Oil

​Fresh coriander and plain yoghurt or cream to serve

Chop the onion into small cubes.

In a large pan, heat the oil and gently fry the onion for a minute or two.

Add the cumin, finely chopped chilli and chopped up or grated ginger.

Continue to saute gently for 5 minutes.

Add the tinned tomatoes, lentils, stock (made up from powder) and some black pepper.

Cover and simmer for 25 minutes.

Check that the pumpkin and lentils are soft.

Blitz with a stick blender, blender or food processor.

Adjust the seasoning.

This would be lovely served with a dollop of plain yoghurt or cream and fresh chopped coriander.

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