Pumpkin & Ginger Soup
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
Pumpkins store very well, so theoretically you can eat pumpkins from October until December, since they have been stored.
Preparation
Heat the oil and add the onions. Fry for around 2 minutes until the onions are soft. Add the chopped stem ginger and fry for one more minute.
Add the cubed pumpkin flesh, the water and the bouillon powder and at this stage you can add the chilli & garlic flakes.
Bring to a boil and boil for around 30 minutes or until the pumpkin is soft.
Blend to a smooth soup and serve hot.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Pumpkin & Ginger Soup
Ingredients
- 2 tbsp sunflower oil
- 2 onions, peeled and chopped
- 500 g chopped pumpkin flesh
- 1 stem ginger, chopped
- 2 heaped tsp bouillon powder
- 750 ml water
- Chilli & Garlic flakes to taste
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
