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Sunshine soup

This soup is good either hot or cold. Serve with crusty wholemeal bread and chunks of Cheddar cheese for a light supper.

ingredients

serves 6
1 kg (2 lb) pumpkin, deseeded and cut into 2.5 cm (1 inch) cubes
salt
40 g (1 1/2 oz) butter
1 large onion, finely chopped
2 tomatoes, skinned and chopped
1 teaspoon snipped chives
1/4 teaspoon freshly grated nutmeg
1 tablespoon desiccated coconut
600 ml (1 pint) chicken stock
freshly ground black pepper
300 ml (1/2 pint) single cream
sweet paprika, to garnish

method

1. Put the pumpkin into a saucepan, add enough water just to cover and a good pinch of salt. Bring to the boil, then lower the heat slightly and simmer for 15 minutes. Drain well.

2. Melt the butter in a saucepan, add the onion and fry gently for 5 minutes until soft and lightly coloured.

3. Add the pumpkin, tomatoes, chives, nutmeg and coconut and fry gently for a further 5 minutes.

4. Pour in the stock, season with salt and pepper to taste and bring to the boil. Lower the heat slightly, cover and simmer for about 30 minutes.

5. Remove the pan from the heat, allow to cool slightly, then puree in a blender. Stir in half the cream.

6. Pour the soup into warmed soup bowls, then swirl in the remaining cream and sprinkle with paprika. Serve at once.

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