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Dinner · Indian-inspired

Ginger Pumpkin Soup

Pumpkin becomes naturally velvety when blended, so only a small splash of coconut milk is needed. Ginger and cumin keep the sweetness balanced and make this a cosy monsoon or winter bowl.

Prep
12 min
Cook
25 min
Total
37 min
Yield
Serves 4
One-potNo creamComfort food

Make it

Method

  1. Heat oil in a pot and bloom cumin. Add onion and ginger and cook until fragrant.

  2. Add pumpkin and stock, cover and simmer for 18–20 minutes until completely tender.

  3. Blend smooth, return to low heat and stir in coconut milk without boiling hard.

  4. Season with salt, pepper and a squeeze of lemon.

Kitchen notes

  • Roast the pumpkin first for a deeper flavour when time allows.
  • Freeze before adding coconut milk, then add it while reheating.

From the Growmine catalog

Featured produce

PumpkinView current product →GingerView current product →

Product links appear only for items currently ready in the public market. Availability, pack size and price may change with the season.

Before you cook

Wash produce under clean running water, keep preparation surfaces clean and cook ingredients that require cooking thoroughly. Check packaged ingredients for allergens. “Healthy” here means produce-forward recipe inspiration, not medical or personalised nutrition advice.