Spiced Pumpkin Soup

A floury pumpkin is better than a waxy one when it comes to soup if you want a nice smooth end product.

This is a quick, uncomplicated recipe in its most basic form. Or you can add a couple of extra touches to give it a more luxurious appeal. If you're not too worried about the calories, you can stir in some cream before serving - just don't let the soup boil after the cream is stirred in. If you have a real meat stock, that will contribute extra depth of flavour. Otherwise you can use stock powder or even just salt.

2 medium onions, finely chopped
1 tablespoon butter or olive oil
1 tablespoon crushed ginger (push fresh ginger through a garlic crusher)
4-6 cups peeled chopped pumpkin
water or stock
1 teaspoon each ground coriander, ground cumin
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cayenne pepper

saute the onions in the butter or oil until soft and tender. Do not allow to brown - stir from time to time which cooking.

Remove the seeds and skin from the pumpkin and chop into pieces. If you chop the pumpkin into manageable pieces, the skin can be removed easily with a sharp cook's knife.

Add the pumpkin to the onion with the ginger and spices and pour over sufficient water or stock to just cover.

Bring to the boil, turn back the heat, cover and simmer until the pumpkin is tender. Puree using a blender, food processor or wand style blender. I find the latter is quickest and does a good job. Goblet blender can sometimes pop their lids, redecorating the kitchen with hot soup (voice of experience).

Reheat and serve. We like to cut long diagonal slices of sourdough or Italian bread, brush them lightly with a little oil, sprinkle some finely grated parmesan on the top and toast in a ridged sandwich machine - the sort used for toasting paninis.