Pumpkin is a delicious seasonal flavour, ideal ingredient for warming creamy soups. Among its health benefits, pumpkin is rich in the antioxidant beta-carotene, which converts to Vitamin A in the body.
1 large red onion, peeled an roughly chopped
A good two-inch piece of root ginger
1 tablespoon of olive oil
1 medium pumpkin, peeled, seeded and chopped into inch chunks
1 potato chopped into inch chunks
1 tablespoon of sweet or smoked paprika
A litre of low salt stock
A good grind of black pepper
Saute the onion and the ginger together in olive oil until the onion is lovely and soft.
Add the pumpkin and the potato, turn over in the gingery oil until all sides are coated and let soften with the lid on for ten minutes. Try not to let it catch and brown too much.