• 1 medium or small pumpkin
• 2 carrots
• 1 onion
• tablespoon of ground coriander
• thumb-sized piece of fresh ginger
• 1 litre of stock – I used chicken
• 2 cardamom pods
• tablespoon double cream

Chop the onion roughly and fry in some oil until soft along with the ground coriander. Then peel, seed and dice the pumpkin, and fry off along with the diced carrots and peeled, chopped ginger.

When it’s all looking soft, crush 2 cardamom pods and squeeze the seeds into the mix. I threw the husks in as well. Add the chicken stock, bring to the boil and then simmer for half an hour.

Remove the cardamom husks, if you left them in, and blitz with a hand-blender or in a food processor. Add salt and pepper to taste, and stir in the cream. Enjoy!