Roasted Pumpkin and Ginger Soup
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Did you know?
Pumpkin soup became especially popular in the UK after World War II as a nutritious, inexpensive way to use surplus produce.
Method
Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment.
Spread the diced pumpkin on the tray, drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 25‑30 minutes until caramelised.
Meanwhile, heat the remaining 1 tbsp olive oil in a large pot over medium heat; add the onion and sauté for 5 minutes until softened.
Add the garlic and ginger, cooking for another minute, then pour in the vegetable stock and bring to a boil.
Stir in the roasted pumpkin, reduce heat, and simmer for 10 minutes.
Blend the soup with an immersion blender until smooth, then stir in the double cream (or coconut cream) and adjust seasoning.
Serve hot, optionally garnished with a drizzle of cream and a sprinkle of freshly ground black pepper.
Nutrition per serving
Approximate values, not medical advice.
