Wednesday, 26 December 2012

Carrot, Ginger and Pumpkin Soup

A zinger of a soup to cheer up your jaded taste buds from the days of excess!  Ginger is meant to help reduce feelings of nausea which is great if you've overdone it over the past few days.

My son was initially a bit unsure about this soup but once he started dunking with the bread he was well away.  It packs a punch so if you're a little unsure, tone down the ginger or serve in small portions but after the last few days, small portions are probably a very good thing indeed!

Carrot, Ginger and Pumpkin soup - serves 1 adult and 1 toddler


110g, 4oz Carrot
220g, 8oz Butternut squash (peeled weight)
15g, 0.5oz butter (or olive oil to make vegan)
1 tsp ground (powdered) ginger (use slightly less if wanted, this does pack a punch)
400ml, 13.5 fl oz water


Cut the carrot and squash up into small pieces and saute in butter until starting to soften and brown.  Add in the ginger and fry gently for a minute or so.  Add the water and bring to the boil.  Simmer for 16-20 minutes or until the vegetables are soft.

Puree.  Garnish with coriander (cilantro) leaves if liked.

I've linked this lovely old recipe up to the Spice Trail Ginger challenge.


  1. This comment has been removed by a blog administrator.

    1. Hi Bessie, sorry for removing your comment, I don't like to accept links within comments as I've had a few problems with spam links. Sorry, I hope your ginger soup goes well.

  2. Oh, this is really similar to a soup I make with carrots and oranges - perfect for the aftermath and blogged today after making me feel (almost) human again! Hope you had a good Christmas :)

    1. I needed an injection of vegetables today. I just felt so sluggish!

  3. This is similar to my carrot, coriander and ginger soup which is always a favourite in our house. Love your photography! Great entry for The Spice Trail - thanks for taking part.

    1. Thank you! This was definitely driven by a detox need!


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