Pumpkin Soup with Chilli and Ginger

Another variation on pumpkin soup!

Winter is here so I'm looking for soup recipes that are quick and easy to make. Pumpkin soup is obviously a favourite of ours and this version is not thick like the basic pumpkin soup or creamy like the pumpkin soup with chilli. I used less pumpkin to make a lighter soup—lighter in taste, texture and calories—yet still deliver a soup with a bit of a kick to warm the insides.

Serves 4

Times

Preparation:

15 minutes

Cooking:

15 minutes

Ingredients

• 500g butternut pumpkin
• 1 litre of vegetable stock
• 1-2 Tbs grated ginger
• Fresh chilli to taste, deseeded and finely diced

Method

1. Peel and deseed the pumpkin, and cut into small cubes.
2. Add pumpkin, ginger and chilli to stock.
3. Bring to boil, lower heat and then simmer until pumpkin is soft.
4. Use a stick blender or processor to blend soup until smooth.
5. Serve with some cracked pepper on top.