Pumpkin soup



  • 1kg of pumpkin, diced
  • 3 large cloves of garlic, crushed
  • 2 tablespoons of olive oil
  • 1 level teaspoon of fennel seeds
  • 2 tablespoons of fresh parsley
  • Can of tomatoes or even better 1lb of fresh tomatoes skinned an chopped
  • 1 pint of water
  • Sea salt and freshly ground black pepper


Sauté the pumpkin and garlic in the oil for 3 minutes. Add the fennel seeds and parsley and continue to fry for 1 minute. Add the tomatoes and stir in well. Finally add the water, sea salt and pepper to taste. Bring to the boil and simmer with lid on for 20 minutes. Liquidise when slightly cooled and re-heat before serving.