Pumpkin and ginger soup.

Ingredients

• 1 tbsp. olive oil
• Knob of butter
• 1 red onion, finely chopped
• 2 cloves garlic,finely chopped
• 4 cardamom pods, seeds only
• 5cm piece of fresh ginger, peeled and finely chopped
• 1 small pumpkin, peeled, deseeded and cubed
• 1 cooking apple, peeled, cored and finely chopped
• 450 mL hot vegetable stock
• Few toasted corn tortillas, sliced into triangles
• Fresh coriander leaves, for garnish

Method

1. Heat oil and butter in a heavy based pan. Add onion and a pinch of sea salt and cook on a gentle heat for about 3-4 minutes, 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 minutes or until it just starts to caramelize.
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 minutes until pumpkin is tender.
4. Ladle into a liquidiser and blend until smooth or to your desired consistency.
5. Serve with tortilla triangles and coriander.

Health Benefits

Highly Nutritious and Particularly Rich in Vitamin A