Pumpkin and Ginger soup


In the run up to Christmas this year I’m introducing a lovely Festive Feel-Good e-book to accompany my weight loss programmes. This tasty and seasonal Pumpkin & Ginger Soup recipe is a sample from my e-book for you to try.



(serves 4)
1 kg pumpkin or butternut squash, peeled and chopped
2 shallots, peeled and chopped
50g fresh ginger, peeled and grated
a few sprigs of fresh herbs, such as chives, mint
extra virgin olive oil
1 litre organic vegetable stock
125ml coconut milk, plus extra to serve
100g dried red lentils
½ tbsp chilli powder
1 lime


1. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
2. Add the stock, coconut milk, lentils and chilli powder.
3. Season, then bring to the boil and simmer for 30-40 minutes, until the pumpkin has softened.
4. Blitz in a food processor, then serve with the fresh herbs, lime juice and a splash of coconut milk.

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