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Pumpkin Parmesan Soup
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Serving size: Serves 4
Cooking time: Less than 30 minutes



Soup can be made 2 days in advance and can be frozen for 2 months. 
Add cream and cheese when reheating.

INGREDIENTS


500g pumpkin, chopped
30g butter
1 medium onion, chopped
1 clove garlic, crushed
750ml (3 cups) chicken stock, heated
1 tablespoon tomato paste
60ml (¼ cup) cream
1 tablespoon grated parmesan cheese




METHOD


Combine pumpkin, butter, onion and garlic in a large bowl, cover, cook 
in microwave on HIGH for 7 minutes. Add water, stock cubes and tomato 
paste, cover, cook on HIGH for about 15 minutes or until pumpkin is tender. 
Blend or process in several batches until smooth; reheat, stir in cream, 
sprinkle with cheese.

Serves 4.