Pumpkin soup

Combine pumpkin, onion, ginger and stock in a large saucepan. Season with salt, pepper and nutmeg.
Cover and simmer for about 30 minutes, or until vegetables are tender.
Strain and reserve liquid.
Purée vegetables with a little of the liquid. Mix flour and butter into the purée.
Pour back into saucepan with remaining liquid and stir over moderate heat for 1 to 2 minutes, or until soup thickens. (If you prefer a thicker soup, reduce by boiling, uncovered, for 20 to 30 minutes then continue with recipe.)
Add cream, check flavour and adjust seasoning if necessary.
Ladle soup into warm bowls and garnish, if you wish, with swirls of cream and a sprinkling of chopped fresh herbs.