Pumpkin Soup

• 1.5 kg pumpkin

• 150 g new potatoes

• couple red onions

• few sliced cloves of garlic

• several large sprigs marjoram

• dried chilli

• litre of chicken stock

• optional half tin cannellini with veg and half to finish

1. Fry onion until soft, stir in all but stock cook for a minute.
2. Cover pumpkins with stock and simmer until tender (25 mins).
3. Reserve a third of stock, puree remaining stock/veg mix then return to stock.
4. Season and serve with garlic, olive oil and toasted ciabatta.