Pumpkin and ginger soup

Serves: 4

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Prep Time: 20

Cook Time: 30

• 1tbsp olive oil
• knob of butter
• 1 red onion, finely chopped
• 2 cloves garlic, finely chopped
• 4 cardamom pods, seeds only
• 5cm/2in piece of fresh ginger, peeled and finely chopped
• few rosemary stalks, finely chopped
• small pumpkin, peeled, deseeded and cubed
• 1 cooking apple, peeled, cored and finely chopped
• 450ml/15fl oz hot vegetable stock
• few toasted corn tortillas, sliced into triangles
• fresh coriander leaves, for garnish

Method

1. Heat oil and butter in a heavybased pan. Add onion and a pinch of sea salt and cook on a gentle heat for about 3-4 mins, then stir through garlic and cardamom seeds. Cook for a few mins more.
2. Add ginger, rosemary and pumpkin. Stir to coat, then add freshly ground black pepper. Stir in apple and cook for 5 mins or until it just starts to caramelise.
3. Pour in a little stock, raise heat and stir to get all bits from bottom of pan. Add remaining stock and bring to the boil. Reduce to a low simmer and cook with lid ajar for about 15-20 mins until pumpkin is tender. Ladle into a liquidiser and blend until smooth or to your desired consistency. Then either serve or pour back into a clean pan to reheat later. Serve with tortilla triangles and coriander.

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