Warming Pumpkin, Ginger & Carrot Soup / Супа с тиква джиндифил и моркови

The sweet flavour of pumpkin is excellent in soups, teaming well whit other savory ingredients, such as onions, ginger, potatoes, and carrots.

This is one filling, heart-warming soup.

1 butternut squash, peel, clean and cut

2 carrots, chopped

2 inches ginger root, pilled and sliced

1 large potato, pilled and chopped

1 stick celery, chopped

1 small onion, chopped

1 clove garlic

1 oz melted butter

Dash of nutmeg, coriander, black pepper, salt

2 oz wiping cream (optional)

4 cups vegetable stock or water

 Heat the butter in a large pan. Add the vegetables and cook slowly for 3-5 minutes.

Pour in the stock or water and bring to a boil. Add seasonings. Lower the heat and simmer for 30-40 minutes or until the vegetables are tender enough to purée.

Purée in a blender or food processor and process until smooth.

 Season to taste.

Serve, adding 1 tbsp of cream or garnished whit crushed coriander seeds.