Melt the butter or margarine.
Add the onion and celery and cook for about 5 minutes until soft.
Stir in potato, carrots, ginger and stock. Bring to a boil.
Return the soup into the pan. Stir in cream and nutmeg and add salt and pepper to taste.
Looks like pumpkin soup but sweetness is more subtle with outstanding infusion of ginger and nutmeg fragrances. Texture is creamy but light and smooth. Suitable for a simple lunch with crackers or toasted bread. Serves 4-6 people.