Everyone know’s how great pumpkin soup is in the middle of winter when its really cold, but you can eat pumpkin soup all year. Its healthy, it’s filling and it’s reasonably cheap.

Serve it with some toast or buttered bread and everyone will leave the table satisfied.

Pumpkin soup is easy to make so why not make a double batch and freeze some for easy lunches/dinners.

Prep: 15 minutes

Cook: 40 minutes

Serves: 6

Ingredients

• 1 kg pumpkin, peeled, deseeded and cubed
• 1 onion, diced
• 1 tsp cumin
• 1 litre chicken stock
• 1 tsp oil
• salt, to taste

Method

1. In a large saucepan, heat the oil to a medium heat. Add the onions and cook until they are soft.
2. Add the remaining ingredients and bring to the boil. Reduce the heat and simmer until the pumpkin is soft.
3. Blend the soup until smooth and season to taste.
4. If the soup is too runny, return the soup to the pan and continue cooking until it reaches the desired consistency.
5. Serve