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Ingredients
- 100g butter
- 2 medium brown onions, sliced
- 2 large knobs ginger, peeled and finely chopped or grated
- Salt
- Freshly ground white pepper
- 1.25kg peeled pumpkin, chopped
- 1 1/2 litre water or chicken/vegetable stock
- 100ml pouring cream
- cup coriander leaves
Method
Melt butter in a heavy-based saucepan.
Add onion, ginger, salt and pepper and cook gently until soft (about 15 minutes).
Add pumpkin and stock and simmer until pumpkin is completely soft. Puree with a stick blender and pass through a coarse strainer.
Reheat and serve with a drizzle of cream and a few coriander leaves.
