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Pumpkin ginger soup

Pumpkin soup is one of our favorite soups. Daughter eats it weekly as a lunch with some toast. It is healthy and super easy. The best thing is homemade pumpkin soup. This time I added ginger and chili pepper to the soup which makes it super tasty and healthy!



The Soup

Pumpkin 1 (500gr)
Celery 5 stems
Shallot 1 (big one)
Chili pepper
Chili flakes A teaspoon
Ginger 2 cm
Water 750 ml
Salt and pepper As many as you like

Preparation Process

Cut the celery in small rings and cut the shallot finely. Add this in a big pan and fry with some olive oil for 5 minutes. 

In between cut the pumpkin in pieces. You can eat the zest as well. 

Also cut the chili pepper and remove the seeds. Add both the pan and fry for 2 minutes. Then rasp the ginger and add as well. Last, pour the water in the pan and let it simmer for 25 minutes. 

Puree the soup with a blender and serve with some extra pepper.

Tips and variations

Delicious with some toast with olive oil. 

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