Pumpkin-ginger Soup
serves 4 to 6
| 50g butter | Slice onion and ginger thinly and brown gently in a non-stick pan with a scant brushing of oil until soft and lightly browned. |
| 1 medium onion | |
| 3 cm fresh ginger | |
| 1 litre cooked pumpkin pulp | Puree the pumpkin pulp with the onion and ginger. If the pumpkin is already pureed, use a small portion of it to help puree the onion and ginger smoothely |
| 1 litre vegetable stock | Mix all ingredients together in a tureen and warm gently until ready to serveS |
| 1/2 nut nutmeg, grated | |
| 5 ml lemon juice | |
| 125ml whipping cream or non-fat Greek yoghurt (unflavoured) | Swirl cream into the soup just before serving, or |
| 1 ml Paprika | during Lent, serve with a dusting of paprika instead of cream |