Melt 30 g of butter in a saucepan; add a finely chopped onion and a finely chopped garlic clove. Add a grated carrot, one sliced celery stick and a teaspoon of grated ginger root. Cook for about ten minutes until the onion is soft.
Now add 3- 4 thinly sliced parsnips and 500 ml vegetable stock. Cover and simmer for about 15 minutes, the vegetables will be very soft.
You can now choose to serve as it is having seasoned with salt and pepper, or liquidise the soup and season.
You may like to add some water if too thick; maybe add some crème fraiche or some cream.
Vary the carrots and celery with vegetables to suit your taste
Scoop out the flesh of a 2 -3 kilo pumpkin, place the flesh in a large saucepan and add a medium chopped onion.
Cover with water and simmer until the onion tender, stirring as required, for about 10 to 15 minutes. Drain off the liquid, and now add to this liquid squash mixture 500 ml of milk and 250 ml of single cream. Put back in the saucepan. Stir thoroughly and simmer for another 20 minutes.
Now liquidise the soup, add salt, ground black pepper and sugar to taste. Garnish with Curly or French flat Parsley or Chervil
Pumpkins are often ready from August so don’t wait until Halloween