Name: Pumpkin & Ginger Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 2 tbsp sunflower oil; 2 onions, peeled and chopped; 500 g chopped pumpkin flesh; 1 stem ginger, chopped; 2 heaped tsp bouillon powder; 750 ml water; Chilli & Garlic flakes to taste

Pumpkins store very well, so theoretically you can eat pumpkins from October until December, since they have been stored.

Preparation

Heat the oil and add the onions. Fry for around 2 minutes until the onions are soft. Add the chopped stem ginger and fry for one more minute.

Add the cubed pumpkin flesh, the water and the bouillon powder and at this stage you can add the chilli & garlic flakes.
Bring to a boil and boil for around 30 minutes or until the pumpkin is soft.

Blend to a smooth soup and serve hot.

Ingredients

2 tbsp sunflower oil
2 onions, peeled and chopped
500 g chopped pumpkin flesh
1 stem ginger, chopped
2 heaped tsp bouillon powder
750 ml water
Chilli & Garlic flakes to taste