Pumpkin and Ginger Soup

WHAT YOU'LL NEED

• 15 g, fresh root ginger
• 2 cloves garlic (optional)
• 1 small onion, diced
• 800 g pumpkin or butternut squash, peeled and cut into chunks
• 25 g Flora Buttery
• 1 Knorr Vegetable Stock Pot dissolved in 750 ml boiling water
• 1 or 2 tbsp of runny honey
• 100 ml Elmlea Single
• Ground black pepper, to taste
• 2 tbsp fresh coriander, chopped (optional)