Winter wondersoup

I heart pumpkin soup. It's the gastronomic equivalent of hugging someone sexy in cashmere. Besides the major wrist action involved in peeling and chopping, it's actually too easy to make. A friend gave me a couple of pumpkins last week (long story involving a puppy, a tropical island and a wedding) and I've made soup galore since.

Seed, peel and roughly chop a small pumpkin (or normal size butternut). Simmer in water on medium heat for about ten minutes, or until soft. Strain and set aside. In the same pot, saute garlic and onion in oil and butter (and a little more butter) until translucent. Add chopped chillies (leave the seeds in if you're brave), coriander root (slice off and discard the bottom cm of the root, and use the bottom half of the remaining stems - wash well and chop) and fresh ginger (peel and chop or grate finely). Stir and cook for two minutes, then add the pumpkin and three cups chicken stock (or 2 cups stock, 1 cup water). Simmer for five minutes, then blend with a hand blender or in batches in a blender. Taste, season if you need it and serve with a dollop of natural yoghurt and fresh coriander... with plenty of crunchy, crusty bread.

You can also add parsnip and sweet potato to the mix if you like, cook with the pumpkin as above. And if you'd rather forgo the chilli, coriander and ginger, add plenty of parsley to the bowl and top with sour cream instead of yoghurt.

Yes peeps, winter is here and it ain't half bad... if you have to eat your way through it, start with this.