We’ve just started Autumn here in Australia, although our days are still sunny and warm, our days now are getting shorter and cool towards the evening. Last week we even experienced a few cloudy and rainy days, so for our dinner party we opted for a warming pumpkin and ginger soup. It’s not the first time I’ve written about pumpkin soup , however this version is made with added starchy vegetables and wholesome flavours. We garnished our pumpkin soup with a dollop of cream cheese and chives served with warm fresh bread rolls and homemade cheese crackers. This pumpkin and ginger soup is creamy, dense and tasty. What better than to start dinner, with friends,warm conversations and a warm hearty soup. This soup can also be made the day before, giving an enriched ginger flavour. Recipe: Pumpkin and Ginger Soup 500 g butternut pumpkin, chopped 500 g Jaradale pumpkin ( Australian ‘blue’ pumpkin) 2 sweet potatoes –orange, chopped 1 potato, chopped 1 leek, chopped 1/2 onion, white, chopped 1 cup chicken stock 2 cups water …