Recipe for Pumpkin soup_Healthy eating during chemotherapy

Recipe
Pumpkin soup with soy sauce
- pumpkin has a sweet taste when cooked it has a very soft texture.
- lovely for soup base and can be replaced by other soft vegetables eg. aubergine, sweet potato, courgette or asparagus

1/2 slice wholemeal bread
abt 150g wedge of pumkin
1 small onion (omit for vegetarians)
1 garlic clove (omit for vegetarians)
sprig of fresh parsley or coriander
3 tbs olive oil

pinch of curry powder
250ml chicken stock from a stock cube or home-made (use mushroom essence for vegetarians)
splash of soy sauce

serves 2 persons

Method:
1. Cut off the crusts and cut the bread into cubes. Peel and chop the pumpkin, onion and garlic. Chop the parsley or coriander finely.

2. Heat the olive oil in a saucepan. Add the pumpkin, the onion and the garlic. Fry for 3 min over a medium heat. Add a pinch of curry powder, the bread and the stock.

3. Cook until the pumpkin is very soft, abt 10-15 min.

4. Whizz to a very smooth soup in a blender or food-processor. Add soy sauce to taste.

5. Pour into 2 small bowls and sprinkle with the parsley or coriander.

Tip:
Some spiciness, such as Tabasco, and acidity, such as lemon or lime juice, can be added at the table according to personal taste.

For a family of 4:
Multiply the ingredients by 4 and serve as a starter.