PUMPKIN AND TOMATO SOUP

· 1 kg pumpkin, diced
· 4 large tomatoes, peeled and quartered
· 2 onions, finely sliced
· 50 g butter or margarine
· 1.5 litres vegetable stock
· 125 ml double cream or crème fraiche
· Seasoning to taste

To serve 6:
In a large saucepan, melt the butter or margarine, add the pumpkin and onions and cook gently, stirring frequently until well coated with the fat. Add the tomatoes and stir over a medium heat for a few minutes. Add the stock and bring to the boil. Cover and simmer gently for 20 – 30 minutes or until the vegetables are tender. Season to taste.
Liquidise the mixture, stir in the cream or crème fraiche, heat through and serve.