Pumpkin & ginger soup

Pumpkin & ginger soup

Pumpkin & ginger soup

Serves 4
Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving
  • Calories 90 5%
  • Fat 4.4g 6%
  • Saturates 2.1g 11%
  • Sugars 6g 7%
  • Salt 0.6g 10%
  • Protein 4.6g 9%
  • Carbs 8.7g 3%
  • Fibre 2.9g -
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris
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Ingredients

  • 1 kg pumpkin
  • 2 shallots
  • 75 g ginger
  • a few sprigs of fresh herbs , such as chives, mint
  • extra virgin olive oil
  • 1 litre organic vegetable stock
  • 125 ml coconut milk , plus extra to serve
  • ½ tablespoon chilli powder
  • 1 lime
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris
READ MORE
Tap For Ingredients

Method

  1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
  2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
  3. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
  4. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
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