Cream of pumpkin soup with ginger

It's cold outside and there is nothing warmer and more soothing than this pumpkin soup with ginger. Simple to make and fabulously tasty x

Cream of pumpkin soup with ginger

Serves 4

Ingredients

800g butternut pumpkin

1 potato

3 slices of ginger, finely julienned

3 cups vegetable stock

2 cloves garlic

1/2 tsp ground cumin

Salt and pepper to taste

1 tbsp olive oil

Cream

Method

To make the soup, first peel and chop the pumpkin and potatoes to small cubes. Use a heavy gauge pot like a cast iron french oven. Heat oil and saute the garlic, ginger, then add the cumin, s&p and finally the pumpkin and potato. Saute until browned (about 6 minutes). Finally add the stock and simmer on low for another hour. Using a food stick blender, blitz until a smooth consistency.

To serve, place soup in bowl and drizzle with cream and serve immediate. A crunchy sourdough would also go perfectly with this.

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