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Pumpkin soup with ginger milk

Australian Gourmet Traveller recipe for pumpkin soup with ginger milk.

By Brett Graham
  • 20 mins preparation
  • 55 mins cooking plus cooling
  • Serves 4
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Pumpkin soup with ginger milk


  • 1 kg butternut pumpkin, cut into 2cm dice
  • 50 ml olive oil
  • 1 garlic clove, crushed
  • 1 white onion, diced
  • 500 ml (2 cups) hot chicken stock
  • 150 gm thickened cream
  • To drizzle: pumpkin-seed oil (see note)
Ginger milk
  • 200 ml chicken stock
  • 60 gm (12cm piece) ginger, finely chopped
  • 500 ml (2 cups) milk


  • 1
    Preheat oven to 180C. Place pumpkin on an oven tray, drizzle with half the oil, season to taste, cover with foil and bake until tender (40 minutes).
  • 2
    Meanwhile, heat remaining oil in a non-stick frying pan over medium heat, add onion and garlic, cook until soft but not coloured (3-4 minutes), season to taste and set aside.
  • 3
    Combine pumpkin, onion mixture and hot stock in a saucepan over medium heat and simmer until pumpkin is starting to fall apart (10-15 minutes). Cool slightly, transfer to a food processor and blend until smooth. Add cream, strain through a fine sieve into a clean saucepan and season to taste. Keep warm.
  • 4
    Meanwhile, for ginger milk, reduce stock in a saucepan over high heat to 70ml (7-8 minutes), add ginger, cool slightly, cover with plastic wrap and set aside to infuse (20 minutes). Add milk, strain through a fine sieve into a saucepan, bring to the simmer over medium heat and froth with a hand-held blender until very bubbly (2-3 minutes).
  • 5
    To serve, pour soup into bowls, drizzle with pumpkin-seed oil and spoon ginger milk froth over.


Note Pumpkin-seed oil, made from pressed roasted pumpkin seeds, is available from select delicatessens including Norton St Grocer.
Drink Suggestion: Creamy, buttery chardonnay, such as the 2008 Giants Steps Tarraford Vineyard Chardonnay. Drink suggestion by Luke Robertson