Pumpkin and ginger soup

When fall is getting closer I always long for more hearty meals such as soups. This one is spicy, creamy and healthy at the same time.

Pumpkin and ginger soup

A meal like this pumkin and ginger soup is perfect as a wintery starter or as a lighter lunch those cold days.


  • 3 dl butternut squash
  • 4 medium size carrots
  • 1 large sweet potato
  • 1 cube of vegetable broth
  • 3 garlic cloves
  • 1,5 tbsp minced ginger
  • Salt
  • Chili after taste
  • 1 tbsp sour cream per dish just before serving


How to:

  1. Peel squash, potato and carrots. Cut in smaller pieces.
  2. Bring to boil a pan with 6 dl of water, the vegetables and some salt.
  3. When the vegetables are done. Mix them with a stick blender. Add minced garlic, ginger, salt and broth.
  4. Let it simmer for 10-15 minutes. Serve with sour cream. Add chili on top.


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