Alkaline Recipe #50: Warming Pumpkin & Ginger Soup

pumpkin ginger soup

Warming Hearty Pumpkin & Ginger Soup

This soups is ALWAYS a winner. It’s a crowd pleaser! And…of course…it’s super-alkaline, highly anti-inflammatory and it’s antioxidant-rich too!

The ginger is especially anti-inflammatory, and also powerfully anti-carcinogenic too. And the combination of the antioxidants in the pumpkin and carrots are fantastic for repairing oxidative damage to DNA, as well as supporting the cardiovascular system.

This soup is a winner. It takes just 30 minutes to make and you can enjoy it either blended smooth or chunky.

Warming Pumpkin & Ginger Soup

Serves 4


1 medium sized butternut squash or pumpkin
2 large carrots
1 large red onion
2-3 garlic cloves
1 fresh red chilli
1cm piece of fresh ginger
1.2 litres of vegetable stock
Juice of 1 orange (optional)
Fresh thyme leaves
Salt and pepper
Olive/Coconut Oil


  1. First up, you need to cut the onion and garlic cloves into nice fine pieces. Now get going on the squash by peeling it and cutting it into cubes, about 1cm square. Peel the carrots and cut a similar size.
  2. Now, carefully deseed the chilli and cut it into small pieces. Wash your hands thoroughly now, and then peel the ginger and chop roughly.
  3. Heat the oil (coconut is preferable) in a large pot and gently fry the onion and garlic on a low heat until they begin to soften (approx 4 min). Throw in the carrot and squash and season and then fry for another 5-6 minutes until it all starts to soften a little. Add more oil if you need it here.
  4. Next add 1.2 litres of organic/yeast free vegetable stock, the ginger, chilli and thyme leaves. Bring it all to the boil and then simmer for about 25 min until the squash and carrots are soft.
  5. Now is the fun part – throw it all into a blender and puree it up until it is smooth and then squeeze in the orange juice. Delicious!

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Ask Me a Question or Leave a Comment Here - I'd Love to Hear from You


  1. Ross Reply

    I’d say it is down to your own personal tastes – try with a one cm block and then increase or decease next time depending on what you like!


  2. Rebecca Reply

    how much ginger should be used in this? Just started cooking recently, not sure what size piece to use?……
    cant wait to try it

  3. Bibi Reply

    Hi there,

    Thanks a lot for all your comments. They are really appreciated!

    Alkaline Body – thanks for your comment. I was just wondering if you meant butternut squash, as you were writting that you are not so sure about ‘buttermilk’. I was just wondering if you read or spelt it wrong. If you did mean butternut squash then you can use other types of squashes like the onion squash as an example. There are so many different varities of squashes and pumpkins, which can all be used for this recipe. Personally I like using the butternut squash, as it gives it a slightly creamy texture.



  4. Ross Reply

    Hi guys

    Thanks for all the comments – I’m sure Bibi will be giving us some more of her creations in the coming weeks!


  5. Alkaline Body Reply

    Wow this recipe looks amazing. I have been reading acount alkaline diets on this page: Alkaline Body and want to start this alkaline diet myself. Has anyone lost any significant weight with this diet? Any information is welcomed, and I am surely going to try this soup. I love carrots not too sure about the buttermilk we will see!

  6. hassan Reply

    thanks a lot for this delicious recipe.and this sweet food

  7. Anja Reply


    thanks a lot for this delicious recipe. I have tried this soup last night and the whole family loved it.

    This butternut squash soup will definitely become a regular one in our family. It is lovely and warming and perfect for this time of year.

  8. vicky pond Reply

    Bibi kindly cooked this up for me the other week and I have to say it was deeeelicious! Very tasty, with a bit of spice and all the time eating something healthy! For someone who doesn’t normally eat a lot of veg I loved it and will be making it at home.

    • Ross Reply

      Hey Vicky

      How’s things? Glad you liked Bibi’s recipe! Who’d have thought healthy could be so tasty…

      All the best to you and your fella