Pumpkin & Ginger Soup

While the weather is still wet and windy, all I seem to want for lunch is soup. So for the past couple of weeks the blender has been living on my kitchen worktop! Soup is a great packed lunch to take to work, either in a thermos flask, eek remember them, or heat the soup up in a microwave if your work has one of course. A hot bowl of soup and a hunk of home made bread to either dip in or use to wipe the bowl clean makes a great lunch for a work day.

I still have a couple of pumpkins in store, they really do make marvelous soups, but are also great roasted, mashed or used as an ingredient to make a delicious meal. See below for more recipe ideas with pumpkins.

Ingredients - Serves 5-6
1 Onion, diced
2 Cloves of garlic, finely chopped
1 Thumb sized piece of ginger, finely chopped
1 Pumpkin, diced
1 Tsp Cumin
1 Tbsp Soy sauce
500ml water
2 Tsp Vegetable bouillon powder
Salt & Pepper
500ml Almond milk


Method
Saute the onion in a little oil of your choice for 5 minutes then add the garlic and ginger and saute for a further 2 minutes.

Add the chopped pumpkin and continue to cook for another couple of minutes, adding a little water if it starts to stick. Add the cumin and soy sauce and stir to combine.

Mix the vegetable bouillon powder with the water and add to the pumpkin mixture. Bring to the boil and then simmer for 5 minutes or until the pumpkin is cooked.

Transfer to a blender and process until smooth. Pour into a clean saucepan and add the almond milk. If the soup is a little too thick add more vegetable stock or a little more almond milk depending on how big your pumpkin was.

Add salt and pepper to taste and serve.

Why not try one of my other vegan pumpkin/squash recipes?

• Butternut squash and lentil curry
• Butternut Squash, leek and vegan blue cheese filo pie
• Parsnip and butternut squash ovenbake
• Stuffed squash