Squash soup

1 kilogram, 2-4 oz pumpkin or squash

40 g/ 1 1/2 oz/ 3t butter

1 onion, thinly sliced

1 garlic clove, crushed

900 mL/ 1 1/2 pints / 3 cups vegetable broth

1/2 t ground ginger

1 t lemon juice

3-4 strips of orange rind tested

1-2 bay leaves

1 1/4 cups milk

top with sour cream and chives

1.) Peel pumpkin or squash, cut into 1 inch cubes.

2.) Fry butter, onion and garlic, on low heat, soft but not coloured, 3-4 minutes.

3.) Add pumpkin.

4.) Add stock, cook on medium heat for 20 minutes

5.) Discard the orange rind and bay leaves.

6.) Add milk.