Ingredients

• 1 tbsp olive oil
• 1 brown onion, finely chopped
• 1kg butternut pumpkin, peeled and cut into cubes
• 2 cloves garlic, crushed
• 3 cups vegetable stock
• 1 tbsp fresh ginger, grated

Pumpkin and ginger soup

In a saucepan, heat the oil and fry the onion until translucent.

Add the pumpkin and garlic. Cook for a few minutes being careful not to burn the garlic.

Add the stock and ginger to the saucepan. Bring to the boil and cover. Simmer for 25 minutes. Puree using a stick blender until smooth.

Notes

• • I love that this soup has balanced flavours.
  • Make sure that you taste this before you season it. It wil depend on the stock you are using as to whether it will need salt.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

More recipes on Kidspot:

• Mexican chicken soup
• French onion soup
• Chorizo and minestrone soup
• 30 winter soups to warm you up