Pumpkin and ginger soup

Pumpkin and ginger soup is a warming and comforting soup that’s perfect for a chilly evening. Here’s a recipe to make it:


  • 1 medium pumpkin, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 4 cups chicken or vegetable stock
  • 1 cup coconut milk
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • Fresh parsley, for garnish


  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onion and garlic and cook until softened, around 3-4 minutes.
  3. Add the pumpkin and ginger to the pot and stir to combine.
  4. Pour in the chicken or vegetable stock and bring the mixture to a boil.
  5. Reduce the heat to low, cover the pot, and simmer for around 20 minutes or until the pumpkin is soft and tender.
  6. Remove the pot from the heat and let the mixture cool for a few minutes.
  7. Using a blender or an immersion blender, puree the mixture until it is smooth.
  8. Stir in the coconut milk and season with salt and pepper to taste.
  9. Return the pot to the heat and cook for a further 5 minutes until heated through.
  10. Serve hot, garnished with fresh parsley. Enjoy!