Marco's pumpkin soup

For a quick stock, Continental stock pots, which are effectively a jelly concentrate, can be diluted to make eight litres of regular stock. It works out slightly cheaper than buying the bigger containers of stock. Pierre White says another way to achieve greater flavour is to skip the stock entirely, replacing it with freshly squeezed vegetable juice. A stock pot can be added later to intensify the flavours that come off the meat or vegetables as they cook.

Ingredients

2 kgs	Pumpkin, diced into 3cm cubes (Main)
1 Tbsp	Olive oil
1 ⅕ Ltr	Carrot juice
2	Continental stock pots
100 ml	Cream
1 to taste	Salt & freshly ground pepper

Directions

1. Dice 2kg of pumpkin soup into 3cm squares and cook in a pan splashed with olive oil for 10 minutes, stirring every so often.
2. Add 1.2L of freshly squeezed carrot juice and two Continental stock pots. Bring to the boil, and then lower to a simmer for eight minutes.
3. Add 100ml of fresh cream and cook for another two minutes. Season with salt and pepper.