Seasonal pumpkin soup

Peel the pumpkin, remove the seeds and chop the flesh roughly

Heat the oil in a large pan and fry the onions, stir in the garlic, chillies and curry paste.

Cook for 1 minute then add the pumpkin and cook for further 5 minutes.

Pour over the stock and season to taste.

Bring the pan to the boil then cover and simmer for about 25 minutes.

Process until smooth in a food processor or with a hand blender.

Transfer to a clean pan and re-heat as required.

Add a spoonful of cream to your bowl.

Serve with warm bread.

nutritional values (approx. per serving)

Low fat. One serving = 1 of your 5 a day.

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This recipe was submitted by Lyndsey Bickerton from The Co-operative Food.