Spiced Pumpkin and Ginger Soup

Fresh ginger is a great addition to many vegetable soups. In this recipe, it gives the pumpkin flavour a real lift.

INGREDIENTS

4 tbsp olive oil

4 onion, finely chopped

2 to 3 cloves garlic, crushed

5cm piece root ginger, peeled and grated,

2.5kg peeled and chopped pumpkin flesh

3 to 3.5 litres vegetable stock

cream

paprika

DIRECTIONS

Sweat the onions gently in the olive oil for 5 mins, add the onion, garlic, ginger and pumpkin and cook for 5 mins more. Add the water or stock and simmer for 30 mins, until the pumpkin is tender.

Puree the soup in a blender or food processor and thin with a little extra stock, water or milk if necessary.

Serve with a swirl of cream and a sprinkling of smoked paprika.