Vegetarian Pumpkin Soup


  • 2 lbs pumpkin
  • 3 tbs butter
  • 1 onion thinly sliced
  • 1 garlic clove, crushed
  • 3 and 1/4 cups vegetable stock
  • 1/2 tsp ground ginger
  • 1 tbs lemon juice
  • 2-4 strips orange zest
  • 2 bay leaves
  • 1 and 1/4 cups milk
  • kosher and fresh cracked black pepper to taste
  • chopped chives for garnish
  • 4-6 tbs heavy cream or plain yogurt for garnish
  • Peel the pumpkin, remove the seeds and then cut the flesh into 1 inch cubes.
  • Melt the butter in a large heavy bottom pan.
  • Add the sliced onion and crushed garlic and cook over low heat, until soft.
  • Add the pumpkin and toss the onion for 2-3 minutes.
  • Add the vegetable stock and bring to a boil over medium heat.
  • Season to taste with salt and pepper then add the ginger, lemon juice and orange zest.
  • Add the bay leaves, cover and simmer over low heat for about 20 minutes or until pumpkin is tender.
  • Discard the orange zest and bay leaves.
  • Cook the soup slightly, then press through a strainer or process in a food processor until smooth.
  • Pour into a clean pan.
  • Pour in the milk and reheat gently.
  • Adjust the seasoning.
  • Garnish with swirl of cream or yogurt, then top with snipped chives.

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