Roughly chop the garlic and onion and then add them together with half of the butter to a large pan.

Melt the butter over medium heat and cook the onion and garlic for 5 minutes until soft. Add the chopped pumpkin flesh and stir well.

Cook the vegetables for 15 minutes over medium heat under a lid. Stir regularly. Add the stock and chopped ginger to the pan. Season with a little pepper and salt to taste. Also add a pinch of ground cinnamon.

Bring the soup to a good boil and keep it there for another 10 minutes. Then take the pan off the heat and blend or mix the soup.

Stir in the rest of the butter and check the seasoning. Add extra pepper or salt to taste if necessary. You should end up with a creamy and sliky pumpkin soup.

Scoop the squash soup into bowls and serve piping hot.