Cream of pumpkin soup with ginger

Preparation time: cca. 15 minutes (plus cooking time)
Per portion cca. 222 kcal / 932 kJ
5 g P, 17 g F, 10 g CH


  • 1 onion
  • 1 tbsp butter
  • 500 g hokkaido pumpkin
  • 2 carrots
  • 1 l vegetable stock
  • salt
  • pepper
  • nutmeg
  • ground ginger
  • toasted flaked almonds and crème fraîche to garnish


  1. Peel and chop the onion and sauté in the hot butter. Wash and dry the pumpkin, remove the seeds and cut into dices. Trim and peel the carrots, and cut into dices. Add the pumpkin and carrot to the onion and simmer.
  2. Add the vegetable stock. Bring to the boil, and simmer for cca. 15 minutes. Purée the soup, and add salt, pepper, nutmeg and ground ginger to taste. Decorate with flaked almonds and crème fraîche to serve.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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