Quick-as-a-Wink Pumpkin Soup

INGREDIENTS
800g pumpkin, peeled and finely diced
4 cups chicken stock, or
2 cups unsweetened OJ and 2 cups water
1 medium sized onion
1 tsp fresh ginger, finely chopped
1 clove garlic, crushed
¼ cup salt free tomato paste
½ tsp cumin

METHOD
Cook onion, garlic and ginger in 2 tablespoons of water for 3 minutes, or until transparent.
Add all other ingredients.
Cook for 15-20 minutes, or until pumpkin is tender.
Puree.
Serve with a thin slice of orange and garnish with parsley.

COMMENTS
To get the best flavour from onions without cooking in oil, always place lid on saucepan while onions are cooking.