With these long nights and cold, crisp days, there’s nothing better than a warming bowl of delicious soup. Pumpkin is one of my favourite vegetables along with Butternut Squash, and I can think of few things as wonderful as a big bowl of this Ginger and Pumpkin Soup.

One of the best ways to live more in a more sustainable way is to eat with the seasons. Autumn and early winter are the times of the year when pumpkins and squash are naturally growing, not to mention the post-Halloween pumpkin excess that always occurs! This is the perfect recipe to use up that Halloween pumpkin, but it can easily be done with a beautiful Butternut Squash too.

Many people are often surprised when I tell them to cook their pumpkin, squash or sweet potato with cinnamon and ginger, but the combination is perfect. As a vegetable that is quite naturally sweet, the addition of these spices really bring out the flavours. I also add a little nutmeg to this recipe if I’m feeling especially festive. Together with the coconut milk it creates a delicious, soothing soup that is perfect for chasing away those winter blues.

Add some roasted beetroot to your bowl for a little variety!

If you are feeling a little more adventurous, add a pinch of chilli flakes to give it a bit of heat…

Ingredients: (Serves 4+)

  • 1/2 a pumpkin, or one butternut squash
  • 2 carrots
  • 1 onion
  • 3 cloves of garlic
  • A large piece of root ginger
  • 1 tbsp coconut oil
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 500ml of vegetable stock
  • 100ml of coconut milk (from a carton)
  • Salt and Pepper
  • (TO SERVE) Pumpkin and Sunflower seed

Method:

  1. In a large pan heat the coconut oil.
  2. Roughly slice the onion, garlic and ginger and gently fry in the pan until soft.
  3. Peel and chop the pumpkin/squash and carrot.
  4. Once the onions, etc, are soft add in the spices and mix well. Throw in the vegetables and stir to make sure the spices are well mixed throughout.
  5. Next add the stock, coconut milk, salt and pepper. Bring to the boil and leave to simmer for up to 30 minutes until the vegetables are completely soft.
  6. Blend everything together to make a delicious soup. Season again once blended.
  7. Serve in huge bowl with a sprinkling of pumpkin and sunflower seeds and some thick sourdough.

Enjoy! Make sure to check out some other of my seasonal recipes 🙂

Published by whatkatiedoes98

English Literature and Spanish student. Future Kate Adie, reporting from the front-line of life. Plant-based, athlete and food enthusiast

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