Pumpkin Soup with Ginger & Cayenne Pepper

This is a lovely warming soup for cold winter days.  Ginger and cayenne pepper are heating spices to warm us from within.  They are also  known to reduce inflammation of the joints, aid digestion and ease the symptoms of colds and flus, so not only does this soup taste great, it has therapeutic qualities.


1-2 tbsp olive oil

1 tbsp butter, plus an extra knob

1 onion, roughly chopped

1kg pumpkin, peeled, deseeded and cubed

40g fresh root ginger, peeled and grated

2-3 tbsp honey

850ml vegetable stock

600ml milk or coconut milk

1 tsp cumin

¼ tsp cayenne pepper

1 tsp black pepper

¾ tbsp salt


Heat the oil with the knob of butter in a deep, heavy-based saucepan, add the onion and cumin and cook over a heat for 2-3 minutes, stirring frequently, until soft.

Toss in the pumpkin cubes, then stir in the ginger and honey and pour in the stock.

Bring to the boil, then reduce the heat, cover and simmer for 25 minutes, or until the pumpkin is tender.

Transfer the soup to a blender or food processor and whiz to a smooth puree, or press through a sieve.