‘Tis the season for everything pumpkin flavoured! Here is a simple pumpkin soup with a bit of ginger-cayenne kick to it. This recipe makes approximately 3 litres of soup.

  • 1/2 kg of pumpkin (approximately 1/2 a medium pumpkin), chopped into small cubes
  • 2 parsnips, chopped into small cubes
  • 2 carrots, chopped into small cubes
  • 4 potatos, chopped into small cubes
  • 1/2 celeriac, chopped into small cubes
  • 1 small yellow onion, chopped
  • 3 cloves of garlic, minced
  • 2 cm cube of ginger root, minced (or finely diced)
  • approximately 1 tsp thyme
  • approximately 1/2 tsp cayenne
  • salt and pepper to taste
Throw all of the cubed root vegetables in a large pot and cover with water. Add a touch of salt and bring to a boil. Once the water has started boiling, lower the heat and let simmer until the vegetables are soft.
Lightly sauté the chopped yellow onion over medium-low heat. Once slightly translucent, add the minced garlic and sauté for another minute or two making sure not to burn the garlic.
Add the onion, garlic, and ginger root into the pot.
Blend your soup mixture until it has a creamy, even texture.
Add the thyme, cayenne, salt and pepper, and blend again. Serve hot and enjoy 🙂