Pumpkin Soup

Ingredients

Butternut squash (pumpkin)

water

salt

1 tsp butter

1 onion

1 garlic clove

2cm ginger

Powdered cinnamon

Parsely

Creme fraiche

Crusty garlic bread

Method

You will need two pots

For pot 1:

Chop pumpkin into cubes

Cover in pot of water

Add a pinch of salt

Cook pumpkin until you can poke a fork through it

Puree the pumpkin

For pot 2:

Add 1 tsp butter, onion, garlic and ginger

Sautee until onions go clear

Puree cooked ingredients

And then...

Make up enough stock for amount of soup that you want

Add contents of pot 2 to pot 1

Bring to boil

When ready to serve, add half a cup of creme fraiche and stir

Serving suggestion

In a bowl, add a sprinkling of cinnamon, parsely and a dollop of cream. Serve with crusty garlic bread.

Little bowl of pumpkin soup with creme fraiche and cinnamon, served cold as an amuse bouche at our November 2007 Cocktail Party.