900g/2lb of pumpkin - peeled and de-seeded and cut into large chunks
2.25 litres/4 pints of chicken or vegetable stock
50g/2oz of butter
2 potatoes - roughly chopped
1 onion - sliced
1 carrot - roughly chopped
2.5 cm/1" piece of fresh ginger - finely chopped
1 tablespoon of olive oil
anglesey sea salt
black pepper

to serve
1 bunch of coriander
crème fraiche

METHOD

Melt the butter and the oil in a frying pan. Fry the onion, the carrot and the potatoes. Add the ginger, place a lid on the pan and allow to soften. Add the pumpkin, fry for a while and then add the stock and seasoning to taste. Bring to the boil and leave to bubble until the vegetables are cooked. Leave the soup to cool before liquidising until smooth. Sever hot in a clean pumpkin shell with the coriander and the crème fraiche.

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