Pumpkin Soup

This is my own recipe. Amazing, yes i have my own recipe. If you can call it that, it only has 3 ingredients, and 1/2 the preparation is done in the blender. Also I realize that this goes against the whole idea of me learning to cook. However it happens to be my husbands favorite, and as he came home last night from a very, very long business trip I thought it would be nice. This soup is light, filling and 100% fat, sugar and salt free. My kids always empty their plates, and it's particularly good at this time of year in the chilling 19'c winter weather.

I
apx 500g Jap Pumpkin per person
about an 1inch piece of ginger
water

M
1. Cut pumpkin into roughly the same size chunks, and thinly slice ginger.
2. Put ginger and pumpkin into a pot. Fill with water so it just covers the Pumpkin. Put pot on stove top and bring to the boil. Boil until pumpkin is cooked through.
3. Put pumpkin and ginger into blender, add 1/2 the water from the pot. Blend till smooth. (Be careful blending hot foods; the hot air can put upwards pressure on the lid, pop it open, and cover you with boiling hot liquid. So let it cool a little first )
4. Pour into a bowl and eat. My husband likes to dip bread in his, my toddler likes hers with cheese, and i like mine with lots of black pepper.