Moroccan · Soup
Iftar Pumpkin & Ginger Soup
A smooth, warming pumpkin soup spiced with ginger and cumin and finished with a swirl of olive oil, gentle and naturally sweet for breaking the fast. The squash blends to a silky, comforting bowl that soothes an empty stomach, made in one pot in half an hour.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 5
- Level
- Easy
Ingredients
- 800 g pumpkin or squash, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 4 tbsp olive oil, divided
- 1.2 litres water or stock
- Salt, pepper and lemon
Method
- 1
Sweat the base
Warm 2 tbsp oil, cook the onion, garlic and ginger until soft, then stir in the cumin.
- 2
Add the squash
Add the diced pumpkin and the water, season lightly and bring to a simmer.
- 3
Cook
Simmer 20–25 minutes until the pumpkin is completely soft.
- 4
Blend
Blend the soup smooth and silky, loosening with hot water if needed.
- 5
Finish
Season with salt, pepper and a little lemon, swirl in the remaining olive oil and serve hot.
Chef's tips
- A dense, sweet squash like butternut or crown prince gives the best flavour and colour.
- Fresh grated ginger gives a livelier warmth than dried; add a little extra for a spicier bowl.
- A squeeze of lemon and a thread of good olive oil at the end lift the natural sweetness.
Frequently asked questions
Can I make it creamier?
A spoon of buttermilk, cream or coconut milk stirred in at the end makes it richer, though the blended squash is already velvety on its own.
Is this suitable to prepare ahead?
Yes; it keeps for a few days and reheats well, making it a practical soup to have ready for the iftar table.