350g Pumpkin ( I use butternut)
1 1/2 Cups Chicken Stock
1/4 Teaspoon ground Ginger
1 Medium Onion
2 Tablespoons Cream
Peel pumpkin and cut into 5cm pieces. Peel and finely chop onion. Place all ingredients, except cream, into a saucepan. Cover and bring to the boil, Stirring once or twice. Once boiling turn heat down to a simmer and cook until pumpkin is soft. Cool slightly then place in a blender and puree until smooth. Return to saucepan and reheat soup. Stir in cream and serve hot.