Fresh Pumpkin Soup

Serves 6

Ingredients

500g pumpkin
250g carrots
6 cups stock (or stockcubes and water)
can of tomatoes (undrained)
1 onion
Fresh Basil

Method

1. Dice pumpkin and carrots, bring to the boil in stock and cook until soft.
2. Cook tomatoes and onion in small pan over low heat until onions soften a little.
3. Add tomato mixture to pumpkin mix and puree until smooth.
4. Add chopped fresh basil and season to taste.

Note:
This soup has a little magic in it as it seems to be not only a hearty winter soup but also somehow seems light and fresh enough for summer meals. The kids love it (don't even question the vegetable-ness of it) and the no dairy aspect makes it a winner too -great for kids with allergies!
 
Alison Farr-Handley