Pumpkin Soup with Ginger Milk by Brett Graham

Ingredients

• 1 kg butternut pumpkin, cut into 2cm dice
• 50 ml olive oil
• 1 garlic clove, crushed
• 1 white onion, diced
• 500 ml (2 cups) hot chicken stock
• 150 gm thickened cream
• To drizzle: pumpkin-seed oil (see note)
• Ginger milk
• 200 ml chicken stock
• 60 gm (12cm piece) ginger, finely chopped
• 500 ml (2 cups) milk