Make when pumpkins are in peak season. If using the microwave, this soup has a very fresh flavour and vivid orange colouring.

Serves 4

4 meat stock cubes dissolved in 1 l (2 pt) hot water
2 cups (350g/11 oz) peeled, seeded and chopped pumpkin
¼ cup skim milk powder
½ cup cold water
Garnish:  1 tsp finely chopped parsley

1. Pour stock into a large saucepan and add the pumpkin.  Bring to the boil. Reduce heat and simmer for 30 minutes, or until soft.
2. Purée mixture in a blender or food processor, or press through a wire sieve.  Return purée to the saucepan and keep warm over low heat.
3. In a cup, blend the skim milk powder and cold water to a smooth paste.  Gradually add the paste to the saucepan, stirring constantly.
4. Serve soup piping hot, sprinkled with chopped parsley.
   Accompany with crusty wholemeal bread.

Microwave Method:
Cooking time:  10 minutes

• Peel and seed the pumpkin and then grate it by hand or in a food-processor.
• Place the grated pumpkin in a shallow dish.  Add ¼ cup of the stock, cover the dish with plastic wrap and microwave on ‘High’ for 4-5 minutes.  Leave to stand, covered, for 1½ minutes.
• Purée the cooked pumpkin as described in Step 2 of the conventional method.
• In a microwave-proof soup tureen, mix the purée with the milk and cold water, to form a paste.  Add the remaining stock, stir and cover with plastic wrap.  Microwave on ‘High’ for 3 minutes.

To vary: Add a ¼ tsp of ground nutmeg to the puréed pumpkin and stock.