Pumpkin ginger winter soup

Serves 6 Prep time 15 minutes
Cook time 1 hour 30 minutes

1 litre chicken stock or broth
1 small pumpkin peeled and seeded, cut into small chunks (about 6 cups)
3cm length of fresh ginger, peeled, smashed and chopped or grated
salt to taste
allspice or nutmeg to garnish & perfume

• In a heavy pot bring chicken stock to a boil.
• Boil the pumpkin gently until tender— about 30 minutes.
• Then add the ginger to the stock, stirring well to incorporate throughout. Continue cooking at a gentle simmer for an additional 30 to 45 minutes until pumpkin and ginger is very soft.
• With an emersion blender, puree the mixture until both the pumpkin and ginger are smooth and incorporated throughout and the liquid has thickened.
• Add salt to taste.
• Sprinkle with a light dusting of allspice or nutmeg for garnish.

Tip: Should you not get the desired thickness of the soup after puréeing, pour the soup back in the pot and simmer gently for another 15 minutes to reduce.

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