Ginger Spiced Pumpkin Soup

Ingredients

• 1 fresh pumpkin
• 1 large onion
• 1 tbsp olive oil
• 1 tsp dried ginger
• ½ tsp chilli powder
• ½ tsp dried cumin
• 1 vegetable stock cube
• 1 tsp clear honey

Method

1. Start by cutting the top off your pumpkin then scoop out all the seeds with a spoon.
2. Using a small sharp knife, extract as much of the pumpkin flesh as you can. You should end up with around 750g but it doesn't matter if it isn't too accurate.
3. Chop up the pumpkin flesh into cubes (about large dice size).
4. Peel & finely chop the onion.
5. Heat the olive oil in a big pan and gently fry the onions until soft (do not colour) - about 5 mins.
6. Stir in the ginger, chilli and cumin and cook for a further 1-2 minutes.
7. Add the pumpkin then cook on gently for 5 minutes, stirring occasionally.
8. Meanwhile make your stock with boiling water to 1 pint and stir in the honey.
9. Pour the stock over the pumkin and spices. Bring to the boil, reduce heat, cover and simmer gently for 30-35 minutes until the pumpkin is soft. Give the soup a stir occasionally and turn down the heat if it starts to stick.
10. Puree with a hand blender and season to taste with salt and pepper.

Serve with some fresh, wholemeal seedy or granary bread.

This soup will keep in the fridge for 2-3 days and it freezes well.