Pumpkin & Ginger soup

A sponsored post for Woolworths Select


Winter is fast approaching and you know what that means? Soup! Nothing warms you up more when you are cold all the way to your bones than a bowl of hot delicious soup – especially if it’s home made. For me I love soup for lunch when I’m home in winter. I can make a big pot at the start of the week and make my way through it as the days go, or sometimes I even like to whip up a quick soup for one or two (I can never have just one bowl).

Soup is really so easy to quickly whip up. Within 30 minutes you can have a delicious soup done and dusted. Really! It’s true.

Got stock in the pantry? You’ve got soup!


Any veggies in the bottom of the fridge crisper can be cooked together, whizzed and made into soup with the help of the humble stock. I always keep it in the pantry – beef, chicken and vegetable ready to go for endless combinations.

This simple soup is a twist on an old favourite – the ginger, chilli and garlic take the pumpkin soup up a level. When it comes to my style of cooking. More flavour is MORE. And this soup has it!


Pumpkin & Ginger Soup
Serves 2

4 large slices of pumpkin (I used Kent)
2 shallots sliced
1 inch ginger grated
2 cloves garlic grated
Half red chilli sliced
3 cups vegetable stock
Drizzle of olive oil

If you are wanting to make this quickly you can even use the packs of pre-cut pumpkin from the supermarket that have done the hard work for you – that’s what I do!


1. Take the skin off the pumpkin and chop into even smallish chunks. Grate the ginger and the garlic and slice the shallots and ¼ of the red chilli


2. Throw some olive oil into a heavy based saucepan and quickly fry the shallots, ginger, garlic and chilli for a minute or so


3. Throw the pumpkin in and coat it in the fried oil


4. Pour in the 3 cups of vegetable stock so the pumpkin is just covered


5. Bring to the boil and simmer until the pumpkin is soft (about 15 minutes)


6. After 15 minutes the pumpkin will be soft and ready for blitzing

IMG_8397 IMG_8398

7. Using a stick blender (if you have one, or you can transfer to a food processor) blend until smooth. Return back to the stove top on low


8. Serve immediately. I like to add in some more sliced shallots (slice on a diagonal for instant fancy) some more sliced chilli and some coriander sprigs


[gmc_recipe 8259]

What’s your easiest instant home made soup?


  1. Wow, you cook too! This looks very good, and I like that the recipe is for two. At our house, so often we end up with too much soup, get tired of it, and it goes stale in the fridge. Or, like lentil soup, eventually you could caulk your windows with it.

  2. Yum. I’ve been rocking out and loving ginger in soups this season.

  3. Yum! You have just reminded me I need to make a batch of this soup – it’s definitely one of my faves! Love that it’s so easy and all the ingredients are usually lying around at home. Thanks again 🙂 xx

  4. I have developed an unhealthy obsession with ginger in recent times. This soup is going to be made on the weekend for sure. x


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