Pumpkin/squash Soup

This is a lovely warming soup, great for Halloween and bonfire night.

• Half a small eating pumpkin or squash, peeled, seeded and chopped
• 2 sticks of celery, chopped
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 litre/1 ¾ pt vegetable stock
• 1 tsp fresh ginger, grated or ½ tsp cumin (optional)
• Black pepper to taste  
• 1-2 tbsp double cream (optional)

Fry the onion and garlic gently in a little butter or olive oil.
Add the pumpkin/squash and celery.
Stir in the stock, ginger/cumin and pepper.
Bring to the boil and simmer for 20-30 mins.
Blend, until smooth.
Stir in 1-2 tbsp double cream before serving (optional)

Suitable for freezing.