The tangy orange flavour elevates this pumpkin soup above all others.

Ingredients

• 2 Oranges, zest and juice.
• 1.5 kg pumpkin, peeled and chopped
• 1 large potato
• 60g butter
• 2 tsp nutmeg
• 6 heaped teaspoons brown sugar
• 1.25 litres boiling water
• 5 Massel chicken stock cubes. (Sufficient stock cubes to make 2.5L stock according to the packet.)
• 300ml cream

Method

1. Zest the two oranges, then juice them.
2. Place zest and juice into the cooking pot.
3. Add all except the cream to the pot.
4. Cook until the pumpkin and potato are tender.
5. Allow to cool.
6. Add the cream and then Puree the mixture.
7. Reheat without boiling to serve.