Serves: 3/4 Small Pumpkins of soup
Cooking time: 10-30 Minutes

INGREDIENTS

• 2kg ripe tomatoes roughly chopped
• 3 garlic cloves, minced
• 1 handful fresh basil leaves
• 1 tbsp tomato purée
• 4 tbsp vegetable oil
• 1 litre vegetable stock
• salt and pepper to taste
• 2-3 tbsp caster sugar to taste
• Natural yogurt to serve
• 400g Gnocchi
• 3 tbsp soft cheese
• 2 tbsp green pesto
• Vegetarian parmesan to serve
• 1 tbsp olive oil

METHOD (SOUP)

1. Preheat oven to fan 180c. Scoop out flesh from pumpkin, chop into cubes and bake in oven with 2 tbsp oil and the pumpkin seeds. Remove when flesh is soft and seeds are crispy.
2. In a large pan, add the tomatoes and fry for 4-5 minutes, or until they have started to break down.
3. Add the garlic, basil, tomato purée and 2 tablespoons of oil. Continue to cook for a further 1-2 minutes.
4. Pour in the vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes.
5. Transfer the soup mixture to a food processor and blend to a purée.
6. Return the blended soup to the pan and season, to taste, with salt, freshly ground black pepper and sugar.
7. Mix the pumpkin chunks in to the soup then pour into the hollowed-out pumpkin. Top with pumpkin seeds and natural yogurt.

METHOD (GNOCCHI)

1. Boil the Gnocchi according to packet instructions
2. Fry with 1 tbsp oil until starting to crisp
3. Add the cream cheese and pesto
4. Top with pumpkin seeds and parmesan
5. Serve with the soup. Enjoy!