Ingredients
2 tbsp olive oil
½ pumpkin, peeled, de-seeded and diced
1 garlic clove, peeled and crushed
2 tomatoes, chopped
350ml/12fl oz chicken stock
3 tbsp fresh basil, chopped

Method
1. Heat the oil in a medium pan.
2. Add the pumpkin and garlic and sauté for three minutes.
3. Add the tomatoes and sauté for two minutes.
4. Pour in the stock and leave to simmer for 10-12 minutes.
5. Drop in the basil and then remove the pan from the heat.
6. Ladle the soup into bowls and serve.