Pumpkin and Ginger Soup

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“A warming soup for a chilly day,lovely for a Winter dinner party!”
1hr 5mins

Ingredients Nutrition


  1. Heat butter and oil until foaming in a large, heavy-based saucepan.
  2. Add ginger, vegetables, curry powder and spices.
  3. Stir-fry for 2-5 minutes .
  4. Then cover and cook very gently over low heat until vegetables have softened, 15-30 minutes , depending on size of chunks.
  5. Stir with a wooden spoon from time to time.
  6. Sprinkle with cornflour and stir in.
  7. Gradually add chicken stock, then milk, stirring constantly.
  8. Continue cooking, stirring, until soup thickens slightly and comes to the boil.
  9. Remove from stove and cool for 10-15 minutes .
  10. Process, blend or purée until smooth.
  11. Return to saucepan and reheat over low heat.
  12. Season to taste.
  13. Stir in cream and serve in piping hot soup bowls.
  14. I serve this with nice crusty rolls.

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