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Butternut Pumpkin Soup with Rosemary and Ginger
4.9 from 144 votes

Butternut Pumpkin Soup with Rosemary and Ginger

This Butternut Pumpkin Soup combines pumpkin chunks with onion, ginger, and rosemary, slow-simmered in chicken stock and white wine, then enriched with fresh cream. The soup is smooth and silky with a subtle herbal aroma, and a gentle warmth from the ginger, making it comforting and flavorful. Served with garlic-rubbed crusty bread, it makes a satisfying starter or light meal.

Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 8 servings
Course: Soup
Cuisine: British

Ingredients

  • 4 ½ lb butternut pumpkin peeled, seeded and cut into chunks
  • 1 onion medium
  • 1 ginger peeled and sliced finely
  • 6 prigs rosemary
  • 1/2 cup fresh cream
  • 1 chicken stock cube use vegetable for vegetarian version
  • white wine
  • olive oil extra virgin
  • butter
  • sea salt flakes
  • black pepper ground

Instructions

    Cup of Yum
  1. Take some cooking twine and tie the rosemary sprigs firmly into one bundle, leaving a long piece of string attached to the sprigs (about 1 foot in length).
  2. In a medium sauce pan over medium-high heat, soften the pumpkin onion and ginger in a little butter and oil.
  3. Add a splash of white wine and turn the heat up to high and reduce the wine until almost all the liquid is gone.
  4. Pour in the stock, the rosemary (tying the excess string to the handle of the pot) bring to the boil and reduce to simmer, for approx ½-¾ hr.
  5. Add the cream and simmer a further 15 minutes.
  6. Remove the rosemary sprigs; blend the soup with a handheld stick blender or in a food processor until smooth.
  7. Pour the soup through a fine sieve back into the saucepan, (you will need to stir it in the sieve to help it through).
  8. Return the soup to a low heat and season to taste.
  9. Garnish with a little drizzle of fresh cream and serve with some garlic rubbed crusty bread on the side.

Notes