Recipe: Pumpkin soup with cinnamon and ginger

Pumpkin soup with cinnamon and ginger

Pumpkin soup with cinnamon and ginger

Pumpkin soup makes for a great warming autumn supper, along with some crusty bread and good cheese. If you can’t find pumpkins, you could use any type of large squash instead.

Serves 4
Preparation time: 1 hour
Cooking time: 30 minutes


  • 1.2kg pumpkin
  • 50g butter
  • 1 onion
  • 2 garlic cloves
  • 1 tbsp finely chopped ginger
  • 1 leek, white part only
  • 1 stick cinnamon
  • 2 sprigs thyme
  • 75cl chicken stock or water
  • 10cl crème fraîche
  • salt

To serve

  • 20g butter
  • 1 pinch powdered cinnamon
  • 2 tbsp shelled pumpkin seeds
  • 3 sprigs chervil

1. Peel and seed the pumpkin, then cut it into large chunks. Peel the onion and garlic, clean and wash the leek. Finely dice leek and onion, chop garlic.
2. In a saucepan, fry the onions, garlic, leek and ginger in butter without colouring.
3. Add the pumpkin, cinnamon and thyme. Bring to boil and simmer for 5 minutes. Add water or stock, add salt to taste, and boil gently for 30 minutes without covering.
4. Remove cinnamon and thyme. Add crème fraîche and mix well. Pour pumpkin soup into a blender or food processor and blend to a smooth purée. Add a little water if necessary, correct seasoning.
5. Hand-blend the pumpkin cream with the butter to emulsify it. Pour it into soup bowls and sprinkle with powdered cinnamon, pumpkin seeds and small sprigs of chervil.

If you want to make your own bread to go with the soup, check out our delicious curry flavoured peanut and cashew bread rolls.



2 thoughts on “Recipe: Pumpkin soup with cinnamon and ginger

  1. Pingback: Weekly round-up: 12-18 September 2011 | Elegance, Excellence and Extraordinary Places

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