Easy pumpkin soup

The stock pots were out last week for the first soup of the season, which is always pumpkin for me. This is a good base recipe that can be changed out — I sometimes add ground cumin, chilli, or smoked paprika. You could add peanut butter and use coconut milk instead of milk — or mix kumara and pumpkin mash. Make your own chicken stock, or you can use water.

Ingredients

2 Tbsp	Butter
1 small	Onion, finely chopped
2 cm	Ginger, grated
1 Tbsp	Flour
2 cups	Pumpkin, cooked and mashed (Main)
2 cups	Chicken stock
2 cups	Milk

Directions

1. Melt butter in a heavy-based saucepan. Add onion and ginger and fry gently and until onion is soft.
2. Stir in flour and cook for a minute, then stir in mashed pumpkin and cook a further 5 minutes.
3. Add chicken stock and simmer for 5 minutes then add milk and bring just to the boil.
4. Puree in a blender and re-heat to serve with a swirl of sour cream and a sprinkling of fresh herbs.