Pumpkin Soup


Serves 6

800 g Pumpkin peeled and cut in large cubes
200 ml Cream
1 tsp grated nutmeg
1 tsp ground ginger
1 tbsp soft brown sugar


Cook the pumpkin in enough water to just cover it until it is tender. Once cooked puree then add the cream, spices, and sugar and cook for a further 5 – 10 minutes. Serve hot