🤠's easy Pumpkin Soup

You will need :

Pumpkin slice from the supermarket, about RM4-5. No need to get $$$ Squash Pumpkins from Australia. The local pumpkins are good enough for making soup.

Chicken stock, made from leftover carcass from roast chicken. Or substitute with stock cube, cooking cream, about RM15 but you need just 10ml, salt and pepper to taste, a sprinkling of smoked red paprika.

Step 1. Remove rind from pumpkin and cut into small pieces. Boil pumpkin for 20 minutes in a pan with boiling water. Add pumpkin and water or chicken stock to blender. Blend until smooth. Pour into a zipy bag and kep in fridge until required. Tip: Keep two or three pieces of cooked pumpkin to add to the soup.

Step 2. Heat pumpkin soup in a pan. Stir in 10 ml of cooking cream. Add a sprinkling of smoked red paprika. Add salt and pepper to taste. Serve with toasted rye bread.