• 1 medium pumpkin OR 1 large butternut squash
• 1 onion
• 2 carrots
• 1 clove of garlic
• 5cm of root ginger
• 500ml chicken or vegetable stock
• tin of tomatoes (optional)
• 20g butter
• 1 tbsp vegetable oil
• salt and ground black pepper
• ½ chilli - finely chopped (optional)

1. Cut your pumpkin into quarters, remove all the soft inside and the pumpkin seeds (you can keep these to eat later or keep them for the birds!).
2. Peel and chop the orange flesh into small cubes, ready for cooking.
3. Peel and chop the onion, the ginger and the garlic and fry in a little butter and oil in the bottom of a large saucepan until soft.
4. Peel the carrots, chop into small chunks and add to the saucepan together with your prepared pumpkin.
5. Add about a litre of chicken stock, enough to cover the vegetables, and bring to the boil.
6. Add a tin of tomatoes if you like a thiner soup
7. Once boiling, turn down the heat and simmer for about 20 minutes, until all the vegetables are cooked and soft.
8. Allow to cool a little and then blend using an electric blender (or a potato masher) until smooth..
9. Season with salt and pepper and swirl in a little cream before serving with warmed crusty bread!

Recipe by Lisa Fearn, originally featured on Prynhawn Da.

Instagram: @lisafearncooks

Twitter: @lisaannefearn