What a great warming soup and so easy to make. You can increase or decrease the ginger to your taste, but I do like some heat in my food!

INGREDIENTS

• 750gm pumpkin, roughly chopped, skin on
• glug olive oil
• 2 tsp cumin seeds
• medium onion, chopped
• 2 cloves garlic, chopped
• 1-1.5 inch root ginger, finely grated
• 250gm new potatoes, skins on, chopped
• veg stock, around 3/4 litre

METHOD

1. roast off the pumpkin in a mediun oven until soft (about 30 mins) Take the flesh off the skin and put to one side.
2. warm the oil in a pan, add the cumin. When the fragrance whafts up, add the onion, garlic and ginger. Fry until onion is soft.
3. Add potatoes, stir in for a few mins before adding the stock.
4. Bring to boil, simmer for 10 mins, then add the pumpkin. Add more water/stock if necessary
5. Simmer for another 10 mins, till potatoes are cooked.
6. Blend, season and serve.

You can always peel the pumpkin and add to the pan instead of roasting it, but I prefer the flavour of the roasted pumpkin, and its easier to peel after roasting.