1 1/2 - 2 lb. pumpkin
2 large potatoes
1 medium onion
2 medium tomatoes
3 pints cold water
ground white pepper
couple sprigs fresh rosemary
1 to 1 1/2 stock cube(s) (flavour of your choice, preferably chicken)
knob of butter
Peel the pumpkin and potatoes and cut into chunks, roughly. Wipe
and halve tomatoes and remove seeds (leave skin on). Chop the
onion roughly and put all vegetables into a large saucepan containing
the cold water, add salt and pepper, stock cubes and rosemary and
bring to the boil. Stir, cover and simmer for about 45 minutes.
Turn off heat, allowing to cool with lid still on pot,
While still hot, add butter to the soup. When cool, mix thoroughly
then blend it all up to a thick, smooth consistency. If you do not
have a blender, push through a sieve. Mix it all up well.
To serve, reheat until piping hot, and serve with lots of crusty
bread. To store, Keep it in a refrigerator, in a sealed container
(or a bowl covered with clingfilm) for up to 5 Days. Or freeze (up
to 3 months).