I love to make a big batch of soup on the weekend and eat it throughout the week. This soup comes alive with the lovely rich pumpkin, the sweetness of the carrot and a kick of ginger. Enjoy with some crostini.
Melt the butter in a heavy pot. Add the onion and cook until soft.
Deglaze the pan with vermouth.
Add the carrot, pumpkin, celery, chicken stock and ginger. Simmer until carrots are tender, 40 minutes. Add the cream and simmer 5 more minutes.
In a blender puree all the ingredients and season with salt and pepper.