Pumpkin and ginger soup

Pumpkin and ginger soup

starter | serves 4

1. Sauté the pumpkin, shallots and grated ginger in a good splash of olive oil in a large pan till soft. Add the vegetable stock, coconut milk and chilli, season, bring to the boil, then simmer gently for 40 minutes.
2. Pour into a food processor and blend until smooth. Check the seasoning, then serve with fresh herbs such as chives and mint, a squeeze of lime juice, and an extra splash of coconut milk, if needed.


Recipe Andy Harris
Photo David Loftus

from Issue 1


? 1kg pumpkin, chopped
? 2 shallots, chopped
? 75g grated ginger
? 1 litre vegetable stock
? 125ml coconut milk
? ½ tbsp chilli powder

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