Pumpkin soup

Photograph © senicphoto - Fotolia.com

Makes approximately eight portions. 

Ingredients:

2kg / 4lb 8oz pumpkin flesh with the skin removed

800ml / 1 ½ pts chicken stock

Ground black pepper

Approximately 4 teaspoons fresh root ginger, peeled and grated

2 stems lemongrass, finely chopped (optional)

6 whole cloves

Cream to serve (optional)

Method:

Place the pumpkin in a large pan with the stock, ground pepper, ginger, lemon grass (if using) and cloves.

Bring to the boil and simmer gently, covered, for 30 – 40 minutes until pumpkin flesh is soft.

Remove cloves and place soup in a blender.

Blend until texture is creamy. If too thick, add a little water.

Season to taste, and serve with a swirl of cream (optional).

Sensational! Why wait until January to try it? 

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