Pumpkin and ginger soup

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This velvety smooth soup can be made using pumpkin or butternut squash, depending on what is in season. The dried chile flakes give it just the right kick to cut through the richness.

 1 tbsp olive oil

 1 onion, finely chopped

 salt and freshly ground black pepper

 3 garlic cloves, finely chopped

 2in (5cm) piece of fresh ginger,

 peeled and finely chopped

 pinch of dried chile flakes


 1 small cinnamon stick

 2lb (900g) pumpkin or butternut squash, peeled,

 seeded, and diced

 2 cups hot vegetable stock for the slow cooker

 (3 cups for the traditional method)


 in the slow cooker


   PREP


 15 MINS


 COOK 15 MINS PRECOOKING;

 AUTO/LOW 8 HRS OR HIGH 4 HRS


 Preheat the slow cooker, if required. Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then add the garlic,

 ginger, chile flakes, and cinnamon stick, and cook for a few seconds before adding the pumpkin or squash (and a little more olive oil if needed) and stir to coat.

 Pour in a little of the stock, increase the heat, and scrape up the bits from the bottom of the pan. Transfer everything to the slow cooker. Add the remaining stock, cover with the lid, and cook on

 auto/low for 8 hours or on high for 4 hours.

 Remove the cinnamon stick and use an immersion blender to blend the soup until smooth, or transfer in batches to a food processor and blend until smooth. Transfer to a clean pan to heat

 through, taste, and season as required. Serve with some chunky whole grain bread or some rye bread.

 traditional method    PREP 15 MINS COOK 1 HR

 Heat the oil over medium heat in a large heavy-based pan, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then add the garlic, ginger, chile flakes, and cinnamon stick,

 and cook for a few seconds before adding the pumpkin or squash (and a little more olive oil if needed) and stir to coat.
Pour in a little of the stock, increase the heat, and scrape up the bits from the bottom of the pan. Add the remaining stock, boil for 1 minute, then reduce the heat to barely a simmer, cover with the

 lid, and cook for about 45 minutes until the pumpkin is soft and the flavors have developed.

 Remove the cinnamon stick and use an immersion blender to blend the soup until smooth, or transfer in batches to a food processor and blend until smooth. Add a ladleful of hot water as you

 go if it is too thick. Transfer to a clean pan to heat through, taste, and season as required. Serve with some chunky whole grain bread or some rye bread.

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