An easy dish that will make good use of your Halloween pumpkin. Simple to prepare, serve with rustic bread and cheese for a hearty lunch or light dinner
Pre-heat oven to 400 F.
Place pumpkin and potatoes on prepared cookie sheet and roast for 20 to 30 minutes or until tender.
Remove meat from pumpkin and cut into chunks.
Peel potatoes (if new, local potatoes, you can leave the skin on) and cut into chunks.
Meanwhile, in a large saucepan over low heat, melt butter.
Add onions stirring occasionally, for about 5 minutes or until softened and lightly browned.
Stir in stock, pumpkin, potatoes, ginger, salt and pepper.
Bring to a boil, cover and simmer over medium to low heat for 20 minutes.
Transfer to blender or food processor or use immersion blender and puree until smooth.
Return to saucepan.
Stir in cream, adding more if too thick; gently heat through but do not boil.
Taste and adjust seasoning and garnish with cardamom cream, chives, green onions or chopped parsley.
Stir together sour cream or yogurt and cardamom.
Garnish each serving with a swirl of cardamom and a sprinkling of chives, green onions or parsley.
