Pumpkin Soup

2 Tbsp olive oil    1onion, chopped      1 garlic clove, chopped      1 Tbsp chopped fresh ginger      1 small red chile, seeded and finely chopped      2 Tbsp chopped fresh cilantro      1 bay leaf      2-3 Lbs pumpkin or other winter squash, peeled, seeded and diced       2 1/2 cups vegetable stock      salt and pepper      light cream, to garnish 

1. Heat the oil in a pan over medium heat. Add the onion and garlic and cook, stirring, for about 4 minutes, until slightly softened. Add the ginger, chile, cilantro, bay leaf, and pumpkin, and cook for another 3 minutes. 

2. Pour in the stock and bring to a boil. Using a slotted spoon, skim any foam from the surface. Reduce the heat and simmer gently, stirring occasionally, for about 25 minutes, or until the pumpkin is tender. Remove from the heat, take out the bay leaf, and let cool a little. 

3. Transfer the soup into a food processor or blender and process until smooth ( you may have to do this in batches). Return the mixture to the pan and seaon to taste with salt and pepper. Reheat gently, stirring. Remove from the heat, pour into soup bowls and garnish each one with a swirl of cream.

from Pumpkins and Squashes by Love Food