Sauté the onion and pumpkin until softened but not brown
Add honey, ginger and stock and bring to the boil
Simmer for 15-20 minutes until vegetables are soft
Stir in three quarters of the cream and blend in food processor until smooth
Season to taste with black pepper
Serve garnished with a swirl of the remaining cream, pumpkin seeds and coriander if used
For a great garnish, wash the pumpkin seeds and dry. Toss in a little olive oil and bake at 160°C fan oven for 15 minutes. For extra spice, roast with a pinch of chilli powder and paprika.
All information is provided by Knorr