50 g (2 oz) fresh root ginger, peeled and finely chopped
2 dried red chillies
2–3 celery sticks, cut into bite-sized pieces
700 g (1 1/2 lb) peeled and deseeded pumpkin, cut into bite-sized chunks
1 litre (1 3/4 pints) hot chicken or vegetable stock
small bunch of flat leaf parsley, finely chopped
1–2 tablespoons honey
salt and pepper
Heat the oil and butter in a large, heavy-based saucepan, stir in the onion and ginger and cook for 2–3 minutes until they begin to colour. Add the chillies, celery and pumpkin and cook for 1–2 minutes, stirring to coat well.
Pour in the stock and bring to the boil, then reduce the heat and cook gently for 20–25 minutes until the vegetables are tender. Season and stir in most of the parsley.
Meanwhile, in a small saucepan, gently heat the honey until it begins to bubble. Ladle the broth into serving bowls, drizzle over the hot honey and garnish with the remaining parsley.