Recipes
Discover
Nutrition
Video
Vegan Recipes
Healthy recipes
Healthy soups
Healthy snacks
Healthy lunches
Quick & healthy
Healthy chicken recipes
Healthy fish recipes
Main Ingredient
Chicken
Pasta
Vegetables
Fish
Beef
Eggs
View more…
Special Diets
Vegetarian ideas
Gluten-free
Vegan
Dairy-free
Meals & Courses
Soup recipes
Cheap & cheerful
Desserts
One-pan recipes
Quick fixes
Community Cooking
View more…
Baking
Cakes
Gluten-free cakes
Afternoon tea treats
Cookies
Breads & doughs
Tarts
View more…
Family Food
Cooking with kids
Family favourites
School night suppers
Batch cooking
Quick & easy
Money saving recipes
View more…
Special occasions
Winter warmers
Dinner for two
Mother’s day recipes
Easter bakes
Sunday lunch
Gorgeous winter soups recipes
View more…
Books & TV
7 ways
Jamie: Keep Cooking & Carry On
Jamie’s Meat-Free Meals
5 Ingredients – Quick & Easy Food
20 years of The Naked Chef
Jamie’s Super Food Family Classics
View more…
Family Food
Cooking with kids
Batch Cooking
Family Favourites
Freezer Recipes
Midweek Family Meals
Weaning
View more
Features
Vegan
Breakfast & Brunch
Comfort Food
Desserts
Fakeaways
View more
How to’s
How to have a healthy vegan diet
How to make vegan pancakes
Brilliant baked potato fillings
How to make French toast
How to cook the perfect steak
View more
More Jamie Oliver
7 days of 7 ways
Keep Cooking Daily
The Jamie Oliver Cookery School
Ministry of Food
Campaigns
Vegepedia
Community Cooking Recipes
Pumpkin & ginger soup
Dairy-free
df
Vegetarian
v
Gluten-free
gf
Vegan
vg
Pumpkin & ginger soup
Dairy-free
df
Vegetarian
v
Gluten-free
gf
Vegan
vg
Serves
4
Cooks In
1 hour
Difficulty
Not too tricky
Jamie Magazine
Vegetables
Gorgeous Winter Soups
Halloween recipes
Light meals
Mains
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
Recipe From
Jamie Magazine
By Andy Harris
Tap For Method
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
Recipe From
Jamie Magazine
By Andy Harris
Share this Recipe
Please enable functionality cookies to use this feature
Tap For Ingredients
Method
Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
Please enable targetting cookies to show this banner
Related features
Dinner, sorted: Jamie’s fresh gnocchi, pasta, & sauce range
Cooking Buddies: Kitchen hacks with Buddy
12 sizzling kebab recipes
Recipe From
Jamie Magazine
By Andy Harris
Related video
Easy vegetable soup 3 ways: Anna Jones