Spicy Pumpkin & Ginger Soup with Zucchini Noodles

Street food is very quickly becoming one of Copenhagen’s biggest gastronomic movements. There are small hubs popping up all over the place. And they are AMAZING. You can get everything from Asian steamed buns and Ugandan curry to vegan tacos or Louisiana chicken served to you out of everything from a VW Campervan to a wooden box with grass growing on the roof.

One of our favourite places to go, especially in the summer, is Papirøen, a huge warehouse that has been converted into a massive street food palace. The choice is astonishing. The atmosphere is happy and chilled. The view over to the centre of Copenhagen is gorgeous. There is often a band playing and you can sit in deck chairs, soaking up the warm sun, whilst munching on whatever food takes your fancy.

Other great street food finds are the newly opened West Market, not too far from Copenhagen Central Station and Kødbyens Mad & Marked, an amazing outdoor street food market in the old meat-packing district, which runs between April and October  (just around the corner from Central Station) – amazing atmosphere, DJ, great food & drinks. A REALLY great thing to do if you are soon to be in Copenhagen. 

Inspired by something I ate there one cold winters day at Papirøen, we made this soup with a few kicks of our own. SO easy. SO yummy.


  • 1 x pumpkin or butternut squash
  • A good scoop of coconut oil / tbs olive oil
  • 2 x chilli (we like it spicy, adjust to suit)
  • 1.5 inch piece of ginger (adjust to how spicy you like your food)
  • 2 x vegetable stock cubes
  • 1 litre water (plus extra to cover pumpkin if needed)
  • 1 x zucchini
  • handful of pumpkin seeds


  1. Chop the pumpkin or butternut squash into medium sized cubes
  2. Finely chop ginger and chilli and start to fry on a low heat in a large saucepan together with the coconut oil
  3. Add both stock cubes to the ginger and chilli and let them slowly melt into the mixtureIMG_20170319_160940_349
  4. Add the pumpkin and stir. Fill the saucepan with boiling water until pumpkin is just covered
  5. Leave to gently simmer for about 15 / 20  min. It is ready when you test with a fork and the pumpkin is soft
  6. Blend using a hand blender (or whatever you usually use at home) until the soup has an even consistency
  7. Spiralize the zucchini noodles
  8. Dry fry the pumpkin seeds
  9. Serve the soup together with a handful of noodles and sprinkle seeds on top, and a good drizzle of olive oil to finish it off



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