Recipe for Gingered Pumpkin Soup 
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Yield:
6
Ingredients:
Amount Ingredient
1/4 lb pumpkin squash peeled, seeded and
roughly chopped
1 x fresh ginger 1 inch piece, peeled
1 tbl sunflower oil
1 lrg onion peeled and chopped
2 tsp ground ginger
1 tsp ground turmeric
2 x tomatoes ripe, skinned and
chopped
2 tsp light brown sugar
1/4 tsp nutmeg grated
1 x piece orange zest 1 strip thinly pared
1/2 cup chicken stock
salt
freshly ground black pepper
Instructions:
Instructions: Put the pumpkin and the piece of ginger into a saucepan and cover with water. Bring to a boil, cover the pot and simmer for 15 minutes or until the pumpkin is tender. Drain thoroughly and discard the piece of ginger.

Heat the oil in a clean saucepan, add the onion and fry over moderate heat for 2 minutes. Stir in the ground ginger and turmeric, and cook for 1 minute.

Add the pumpkin, tomatoes, sugar, nutmeg, orange zest and stock, and bring to a boil. Cover and simmer for 10 minutes. Cool slightly. Discard the orange zest.

Puree the pumpkin mixture in a blender or food processor, then return the puree to the pot. Season to taste with salt and pepper, and stir in the yogurt. Heat gently. Taste, and adjust the seasoning if necessary.

Serve in warm bowls, garnish with the 2 tablespoons of chopped parsley and 6 tablespoons of pumpkin seeds.

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