Pumpkin Soup

1 kg (2lb) pumpkin

 750g 1.5 lb) tomatoes

 500g (1lb) onions

pepper and salt

water

2 chicken stock cubes

Peel pumpkin and cut into pieces; skin tomatoes; peel and chop onions. Put all vegetables in pan. Add water to cover, stir in crumbled stock cubes.

Bring to boil; reduce heat, simmer until pumpkin is tender. Puree or rub through sieve. Season to taste. (Refrigerate if serving cold) Garnish with a little sour cream and chopped chives.

Serves 6 to 8. We love this as a hot soup but is nice cold as well. I usually put the ingredients into the crock pot, adding a couple of peeled, diced potatoes and slow cook until soft. (The picture  is not mine! I have never actually served Pumpkin Soup out of the pumpkin.)

Enjoy!