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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.