Soups
Creamy Pumpkin Soup
Silky autumn pumpkin soup with a hint of fresh ginger.
Ingredients
How many servings?
4
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Wash the pumpkin, remove the seeds and cut into cubes. Hokkaido pumpkin does not need peeling.
- Sauté the chopped onion in the oil for 4 minutes, then add the carrot, pumpkin and ginger.
- Pour in the stock and simmer for about 20 minutes, until the vegetables are tender.
- Blend until smooth, stir in the oat milk and season with salt if needed.
- Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Cut vegetables into similarly sized pieces so they soften evenly rather than leaving hard chunks in the soup.
- Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes.
- If too thick, stir in a little hot water. If too thin, simmer gently uncovered for a few minutes. Adjust the liquid gradually.