Spicy pumpkin soup

A new twist on an old favourite. Mexican spiced tomatoes are a tasty (but not hot) addition to this pumpkin soup. Makes an easy lunch, light dinner or snack.

Cooking directions

• Add onion and garlic to pot with a little oil. Fry until onion is cooked, but not brown.
• Add pumpkin, potato, water and stock powder.
• Bring to the boil and simmer for about 15 to 20 minutes or until vegetables are very soft and mushy.
• Remove soup from heat.
• Add canned tomatoes.
• Puree soup with stick blender, mash with a potato masher, or blend in a food processor.
• If necessary, reheat before serving.
• Serve with toasted wholegrain bread or toasted sandwiches.

Tip:

• If you are short of time, cut pumpkin and potato into smaller pieces.
• This soup freezes well, so make extra and freeze some for a quick, easy meal another day.

Ingredients

1 kilogram of pumpkin, peeled and chopped

1 large potato, peeled and chopped

1 large onion, finely chopped

1 clove garlic, finely chopped

4 cups water

3 teaspoons vegetable or chicken stock powder

1 tin Mexican-spiced tomatoes (400 gram tin)