Creamy Pumpkin & Ginger Soup

Sweet pumpkin, creamy coconut milk and warming ginger make this soup a comforting favourite. Just Fresh Ginger Juice adds a gentle kick, while a splash of lime brightens every bowl. Serve with crusty bread for an easy lunch or cosy dinner.

Ingredients

  • 1 tbsp olive oil

  • 1 brown onion, roughly chopped

  • 2 garlic cloves, crushed

  • 1kg pumpkin, peeled and cut into chunks

  • 3 tbsp Just Fresh Ginger Juice

  • 750ml vegetable or chicken stock

  • 200ml coconut milk

  • ½ tsp ground cumin

  • ½ tsp ground coriander

  • 1 tbsp Just Fresh Lime Juice

  • Salt and black pepper, to taste

To serve

  • Extra coconut milk or cream

  • Pumpkin seeds

  • Fresh coriander, optional

  • Crusty bread

Method

  1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until softened.

  2. Add the garlic, cumin and ground coriander. Cook for another minute until fragrant.

  3. Add the pumpkin, Just Fresh Ginger Juice and stock. Stir and bring to a boil, then reduce the heat and simmer for 20–25 minutes, until the pumpkin is completely tender.

  4. Blend with a stick blender until smooth and creamy.

  5. Stir through the coconut milk and gently warm the soup without bringing it back to a full boil.

  6. Add the Just Fresh Lime Juice and season with salt and black pepper.

  7. Divide between bowls and finish with a swirl of coconut milk or cream, pumpkin seeds and optional fresh coriander. Serve with crusty bread.

← Older Post Newer Post →