Ginger and Pumpkin Soup
Half a pumpkin
1 inch root ginger
2 pints of stock
2 tbs rapeseed oil
A dessert tbs freshly grated nutmeg
Heat the oil in a large sauce pan.
Add the chopped onion and ginger and cook until soft.
Remove the seeds and skin from the pumpkin, chop and add to the pan along with the chopped carrots. Allow to sweat for 5 minutes.
Add the stock and cook for 10-15 minutes until the vegetables are soft.
Puree the soup and serve in ANTA bowls.
Season with a sprinkling of nutmeg.