Slow-cook pumpkin and ginger soup recipe

This smooth, seasonal pumpkin soup has comforting flavours with ginger and chilli flakes for just the right kick. Cook in a slow cooker for an extra depth of flavour.

Read our tried and tested reviews of the best slow cookers.

Ingredients

• 1tbsp olive oil
• 1 small cinnamon stick
• 1 onion, finely chopped
• 900g (2lb) pumpkin or butternut squash peeled, deseeded, and diced
• Salt and freshly ground black pepper
• 3 garlic cloves, finely chopped
• 600ml (1pt) hot vegetable stock for the slow cooker

OR

• 900ml/11⁄2 pints for the traditional method
• 5cm (2in) piece of fresh root ginger, peeled and finely chopped
• Pinch of dried chilli flakes

Method

1. Slow cooker method:
   1. Preheat the slow cooker, if required.
   2. Heat the oil in a large heavy-based pan over a medium heat, add the onion, and cook for 3-4 mins until soft. Season with salt and pepper, add the garlic, ginger, chilli flakes, and cinnamon stick, and cook for a few secs before adding the pumpkin or squash (and a little more olive oil if needed) and stirring to coat.
   3. Pour in a little of the stock, increase the heat, and scrape up the bits from the bottom of the pan.
   4. Transfer everything to the slow cooker. Add the remaining stock, cover with the lid, and cook on auto/low for 8 hrs or on high for 4 hrs.
   5. Remove the cinnamon stick and use a stick blender to blend the soup until smooth, or transfer in batches to a liquidizer and blend until smooth.
   6. Transfer to a clean pan to heat through, taste, and season as required. Serve with some chunky wholemeal bread or some rye bread.
   OR Traditional method:
   1. Heat the oil in a large heavy-based pan over a medium heat, add the onion, and cook for 3-4 mins until soft. Season with salt and pepper, add the garlic, ginger, chilli flakes, and cinnamon stick, and cook for a few seconds before adding the pumpkin or squash (and a little more olive oil if needed) and stirring to coat.
   2. Pour in a little of the stock, increase the heat, and scrape up the bits from the bottom of the pan. Add the remaining stock, boil for 1 min, then reduce the heat to barely a simmer, cover with the lid, and cook for about 45 mins until the pumpkin is soft and the flavours have developed.
   3. Remove the cinnamon stick and use a stick blender to blend the soup until smooth, or transfer in batches to a liquidizer and blend until smooth. Add a ladleful of hot water as you go if it is too thick.
   4. Transfer to a clean pan to heat through, taste, and season as required. Serve with some chunky wholemeal bread or some rye bread.