Name: Summer Pumpkin Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 200.00 g pasta farfalle; 1500.00 ml stock chicken; 750.00 ml water; 500.00 ml pumpkin finely chopped; 500.00 ml courgettes baby, ribbons; 15.00 ml fresh parsley chopped; 15.00 ml fresh basil chopped; 3.00 ml fresh thyme chopped; 2.00 ml fresh oregano chopped; 15.00 ml lemon juice fresh; 2.00 ml black pepper freshly ground; 60.00 g parmesan cheese grated

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Ingredients (12)

200.00 g	pasta — farfalle
1500.00 ml	stock — chicken
750.00 ml	water
500.00 ml	pumpkin — finely chopped
500.00 ml	courgettes — baby, ribbons
15.00 ml	fresh parsley — chopped
15.00 ml	fresh basil — chopped
3.00 ml	fresh thyme — chopped
2.00 ml	fresh oregano — chopped
15.00 ml	lemon juice — fresh
2.00 ml	black pepper — freshly ground
60.00 g	parmesan cheese — grated

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Method:

Bring the stock and water to the boil in a large saucepan. Add the pasta and cook for about 8 minutes until the pasta is nearly soft.

Add the pumpkin, baby marrows, herbs, lemon juice and pepper. Reduce the heat and simmer for 4 minutes or until the pasta is done and the pumpkin is soft.

Scatter the cheese and basil on top.