Ginger gives a real kick to the old staple of pumpkin soup. It's also great served on its own for lunch with some crusty bread.
2 medium brown onions, sliced
2 large knobs ginger, peeled and finely chopped or grated
salt and freshly ground white pepper
1.25kg peeled pumpkin, chopped
1½ litres water or chicken/vegetable stock
100ml pouring cream
cup coriander leaves
Melt butter in a heavy-based saucepan.
Add onion, ginger, salt and pepper and cook gently until soft (about 15 minutes).
Add pumpkin and stock and simmer until pumpkin is completely soft. Puree with a stick blender and pass through a coarse strainer.
Reheat and serve with a drizzle of cream and a few coriander leaves.