Pumpkin soup

A soup classic, pumpkin soup is a great to use up winter vegetables. Serve with toasted bread.

Preparation & Cooking time: 25 minutes
Difficulty: Easy
Servings: Makes 4 servings


1 onion, finely chopped
1 clove garlic, finely chopped
150 g floury potatoes, diced
2 carrots, diced
450 g pumpkin flesh, cubed
650 ml | 2 ⅔ cups vegetable stock
10 g ginger root, grated (optional)
½ tsp lemon juice
freshly ground black pepper
1 pinch grated nutmeg

To garnish:
parmesan cheese, grated
toasted crusty bread



1 Heat the butter in a large pan and cook the onion and garlic until softened. Add the potatoes, carrots and pumpkin and cook for a few minutes.

2 Stir in the vegetable stock, bring to a boil, then cook gently for 10 minutes until the vegetables are soft. Puree in a blender or push through a sieve. Add a little more stock if desired.

3 Add the ginger and season with lemon juice, salt, pepper and nutmeg. Reheat gently.

4 Pour into warm serving bowls. Garnish with parsley, parmesan and black pepper. Serve with toasted bread. Store in the refrigerator for up to 2 days.

Tip: No potatoes? Short on carrots? Making this a purely pumpkin affair will work just fine.

Leftovers: Freeze leftover soup in individual portions for quick meals for one.