Pumpkin and ginger soup


  • 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.


    • 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.

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