GINGERED PUMPKIN SOUP

INGREDIENTS 30ml butter, unsalted Half onion, thinly sliced 1kg fresh pumpkin, diced, seeded, skin removed 30ml fresh ginger, minced 200g potatoes, peeled and diced 1 litre vegetable stock or water 62,5ml orange juice 125ml cream sherry 250ml cream Salt and pepper to taste 100g Swiss cheese, grated

METHOD: Heat the butter over medium heat in a large, heavy pot. Add onions, and cook until soft and translucent (about 10 minutes).

Add the pumpkin, ginger, and-potatoes. Cook for another 3 minutes. Add the stock or water, orange juice, and sherry. Bring mixture to a simmer and cook until pumpkin is soft and easily pierced with a fork (about 1 hour).

Transfer mixture to a blender or food processor, and puree until smooth. Transfer back to the pot and stir in the cream. Season with salt and pepper.

Sprinkle Swiss cheese over individual portions and serve with a hearty bread. SERVES: 6 TIME: 1 hour, 40 minutes Recipes and images courtesy of Avocado