Melt some butter in a large saucepan on very low heat, peel and chop the onions and add to the butter to sweat and soften.
Meanwhile, wash, trim and slice the leek, peel and grate the ginger and add to the onions. Add the whole sprigs of thyme to the vegetables and leave on a very low heat until soft.
Meanwhile, peel the pumpkin and squash, de-seed and chop into rough cubes. Add the pumpkin and stock to the softened vegetables and bring to the boil. Season with salt and pepper, lower the heat and gently simmer for 20 minutes or until the pumpkin pieces are very soft.
Whist the vegetables simmer toast the pumpkin seeds in a dry frying pan.
Remove the sprigs of thyme and blend in a liquidizer or with a hand-blender until smooth and then strain through a sieve.
Chop some parsley and pick some fresh thyme to add to the soup. If your soup is too thick, add some water or vegetable stock.
Laddle the soup in individual bowl or soup plates, sprinkle with the toasted seeds and serve immediately.
Tips: The ginger will add that zing to warm up a nippy and damp evening. Do not hesitate to use butternut squash instead of pumpkin if cooking pumpkin is difficult to get hold of.
Whichever vegetable you are using, you will need a super-sharp kitchen knife to peel the thick skin off.
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