Pumpkin, Carrot and Ginger Soup

1. First, wash and chop the pumpkin or squash and carrots. Chop into small bite-sized chunks. You can place them in a baking tin with a couple of tablespoons of olive oil and roast them for 20 minutes if you have time (to bring out the flavor), but they do just fine without the roasting.

2. Mince the garlic and fry gently in some olive oil in a soup pot. Then add the root vegetables and stir-fry them gently for 5 minutes. Add the ginger slices and put a lid on the pot and leave them to cook gently on medium heat for 15 minutes.

3. Add the cinnamon and stock, cover and leave to simmer on low for 35 minutes.

4. Remove from the heat and leave to cool for 10 minutes. Blend using a stick or hand blender until the soup is smooth and creamy. If you don’t have time, then just skip to the blending, but watch out for those hot splashes!

5. Taste and add salt as necessary. Serve up with a pinch of nutmeg and a tablespoon of cream drizzled in each bowl.

N.B. This soup can easily be made with leftovers if you have an overabundance of root vegetables from last night’s turkey or beef roast. If that is the case, skip step #1.

Enjoy!