Pumpkin Soup Recipe

• 500 grams / 1 lb of pumpkin chopped
• 30 grams / 1 oz of butter
• 1 medium onion finely chopped
• 2 cloves of garlic crushed
• 3 cups of chicken stock
• 1 tablespoon of tomato paste
• 1 tablespoon of grated parmesan cheese
• salt and pepper to taste

Chop the pumpkin into large cubes discarding the skin and seeds. Sweat the onion and garlic in butter in a large saucepan until the onion is clear. Add the pumpkin and garlic and sweat for a minute. Add three cups of chicken stock and the tomato paste, cover and simmer for 20 minutes or until the pumpkin is tender. Rinse a blender in boiling water to warm and blend the soup mixture. Serve sprinkled with grated Parmesan cheese.

This soup can be made two days in advance and can be frozen for two months. Add the cheese when re-heating just prior to serving.

(Serves 4)