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Sweet ginger and pumpkin soup

Sweet ginger and pumpkin soup

A sweet, fragrant soup, vibrant in colour and taste. Plain old pumpkin never tasted this good!

What you need

1 tbsp olive oil 1 onion, diced 2cm piece ginger, finely chopped 6 saffron threads 1 tsp freshly ground nutmeg (plus extra to serve) 1.5kg pumpkin, peeled, seeded and diced (1kg flesh) 300g sweet potato, peeled and diced 6 cups (1.5 litres) vegetable stock sea salt, to taste ½ cup (125ml) natural yoghurt (european or greek style) and handful coriander leaves, to serve.

What you do

  1. Heat the oil in a large pot over medium heat. Add the onion, ginger, saffron, nutmeg, pumpkin and sweet potato, and sauté without colouring for 2-3 minutes.
  2. Add the stock and bring to the boil. Cook, covered, for 15 minutes. Remove the lid, reduce the heat slightly and simmer uncovered for a further 15 minutes, or until the vegetables are tender.
  3. Use a hand blender to blend the soup in the pot to a chunky consistency (or smooth if you prefer). Alternatively, cool slightly and puree in batches in a food processor. Season with sea salt. Serve with a dollop of natural yoghurt, a sprinkle of freshly ground nutmeg and fresh coriander leaves.


Pumpkin is a humble backyard vegetable that is rich in vital antioxidants, vitamin A, vitamin C and vitamin E. It is low in kilojoules, containing no saturated fats or cholesterol, and a good source of dietary fibre. The flesh is a golden-yellow to orange colour, with a sweet flavour and creamy texture. Pumpkin seeds are also a great source of protein, minerals, vitamins and omega-3 fatty acids. Pumpkin can be cooked in a variety of ways, either baked, added to soups, curries and stews or steamed, allowing maximum retention of nutrients.

© Jane Grover – Recipe from Jane’s cookbook ‘NAKED FOOD the way food was meant to be’

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About The Author

Jane Grover

Local to Sydney’s Northern Beaches, Jane Grover is a qualified chef (now home cook), a happy wife and mother of three children, cookbook author (NAKED FOOD the way food was meant to be ) and dynamic presenter. Jane juggles her life with humour, wisdom and determination, educating others on the value of eating whole foods, as well as understanding where our food comes from. Jane is passionate about cooking with home or locally-grown, seasonal, organic and biodynamic produce. Her cooking presentations leave the audience inspired and empowered to adjust their own cooking and eating habits to obtain a healthier lifestyle. Jane’s delightful nature, love of people and knowledge of food will impact you even if you are a not a cook.

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