Recipe – Pumpkin & Ginger Soup


Riverford’s Liz & Caroline Asteraki favourite recipe:
Pumpkin & Ginger Soup
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, roughly chopped
  • 1kg squash or pumpkin, peeled, deseeded & diced
  • 5cm piece of fresh ginger, peeled & finely chopped
  • 1 dssp honey
  • 1ltr veg or chicken stock
  • milk to thin the soup
  • sea salt & ground black pepper
  • sprinkling of paprika or nutmeg


Heat the oil in a large pan. Add the onion and cook slowly, stirring occasionally, for 8-10 mins, without colouring. Add the squash, ginger and honey. Stir and add the stock. Bring to the boil, then simmer for 20-25 mins until the squash is tender. Blitz in a blender. Reheat, adding just enough milk to thin the soup to the consistency you want. Season and sprinkle over a little paprika or nutmeg to serve.