Munchy Monday #19: Pumpkin and noodle soup

I'm sorry about last week's "munchy" - we were yet again with no telephone line. Here is a recipe which is new to us. The quantities are for 6 people.

You will need:

600 g pumpkin, peeled and chopped into largish cubes
1 cob of corn, cooked
1 tomato
1 onion, finely chopped
2 cloves garlic, crushed
150 g pasta noodles
1 litre chicken stock
Olive oil to fry
Croutons (optional)

Method:

Put the onion and garlic in a saucepan with a little oil and fry until soft. Be careful not to brown. Cut the tomato horizontally and grater the flesh into a bowl. Discard the skins. Add the tomato flesh to the onion and garlic mix. Cut the corn cob into slices of about 2 cm in width and add them to the onion and tomato mix. Fry gently for a minute or so and then add the pumpkin cubes. Fry a little more and then add the chicken stock to the pan. Bring to boil, add pasta noodles and simmer for 10 minutes. Check for salt and serve hot with croutons, if desired.

Note: As I like fish very much I served this as a supper starter, followed by baked panga and then, for dessert, fresh fruit and a cookie.

(I think next time I will just empty a small tin of corn into the soup instead of the cob which was difficult both to prepare and to eat.)