This is a delicious autumnal soup adapted from a Marx Hix recipe. The recipe serves 4-6 and it freezes well if you want to make more.
A good knob of butter
1 small leek, roughly chopped and washed
1 small onion, peeled and roughly chopped
30g root ginger, scraped and finely chopped
1tsp cumin seeds
1 small chilli, chopped
A few sprigs of thyme
1kg ripe yellow pumpkin or butternut squash, peeled, seeded and roughly chopped
1.5 litres vegetable stock (or a couple of good quality stock cubes dissolved in that amount of boiling water will do)
Salt and freshly ground black pepper
2tablespoons pumpkin seeds, lightly toasted
In a large saucepan, gently cook the leek, onion, ginger, cumin seeds, chilli and thyme in the butter until soft. Add the pumpkin and vegetable stock, bring to the boil, season with salt and pepper, then simmer for 20 minutes.
Give a quick blitz with a hand blender and then serve with some pumpkin seeds and a sprig of thyme. If the spice is a bit too intense for children, add a spoonful of yoghurt to the soup.