Warm up this autumn with my spiced pumpkin soup, flavoured with ginger, cinnamon, nutmeg and more! It's the perfect starter for Thanksgiving.
Once the onion and chilli has softened add in the ginger, garlic and dried spices.
Fry off for a further 5 minutes.
Transfer the liquid into the sauce pan and heat on low for five minutes or until the soup begins to bubble. (See note 2).
Note 1: If you can't get hold of a pumpkin, swap it out for a large butternut squash!
Note 2: If making in a Vitamix blender you can skip this stage! Simply use the "Hot Soup" function and your soup will be ready to serve straight from the blender.