Looking for some comfort food on a cold day? This creamy pumpkin soup with apple, sweet potato and a hint of ginger is easy to make and packed with flavour. Prefer a little extra heat? Just add a pinch of cayenne pepper!

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Ingredients:

• 1 butternut squash

• 1 apple

• 1 carrot

• 1 large sweet potato (or 2 small ones)

• 1 large onion

• 1 clove of garlic (optional)

• 900 ml water

• 100 ml cooking cream

• 2 vegetable stock cubes

• Grated ginger

• A handful of fresh coriander, plus extra for garnish

• Pumpkin seeds

• Olive oil

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Instructions:

Peel the butternut squash and cut it into chunks, along with the apple, carrot and sweet potato. Finely chop the onion and heat a drizzle of olive oil in a soup pot. Sauté the onion and garlic over medium heat for a few minutes.

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Next, add the butternut squash, apple, carrot and sweet potato. Grate a little fresh ginger into the pot and cook everything briefly. Add the water and vegetable stock cubes, then bring the soup to a boil. Let it simmer gently for about 10 minutes, until all the vegetables are soft.

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Use a hand blender to purée the soup until smooth. Add the cooking cream and finely chopped coriander, then briefly blend again. Taste the soup and add a little extra salt and pepper if needed. When serving, garnish with some extra fresh coriander and pumpkin seeds.

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Tip: Prefer spicy? Add a pinch of cayenne pepper. Give it a good stir and your delicious, spicy pumpkin soup is ready! Not a fan of coriander? Fresh flat-leaf parsley works just as well and tastes equally delicious in this soup!