Pumpkin Soup

As a start...here's something that gets me by on cold winter evening (even though 'cold' in this part of the world means 'fairly pleasant').

I don't really go much by measurements, rather by what I 'feel' like.

For the soup:

1 pumpkin

2 medium sized carrots

2 tomatoes

salt

pepper

Boil the pumpkin, carrots and tomatoes till tender. Don't throw away the water. I find it easier to remove the pumpkin skin after boiling (just make sure to clean it well before you put it in). This also lets all the nutrients (whatever they be) from the skin soak into the water. Use the water to blend in the veggies till smooth, then sieve it. Add more water till you get desired consistency and bring to boil. Add salt and pepper to taste.

Here's the part that adds the magic:

Some butter

Bit o' ginger

Heat butter in a saucepan. Grate the ginger and fry for a minute. Mix this into the soup just before serving.

For the garnish:

Top with some Feta cheese, cream, and a sprig of parsley or coriander.

I love the strong taste of pepper and ginger in this soup. Both these ingredients are excellent throat pleasers, and a wonderful accompaniment on a cold winters day.