• 5 ½ kg tomatoes
• 3-4 chopped onions
• 1 tbsp salt
• ¾ c sugar
• ½ tsp pepper
• 300 ml water
• 7 sprigs of parsley
• ½ tbsp pickling spice
• 110 g butter
• 3 tbsp flour

Boil together for 45 mins. Put the soup through a moulie or use a stick blender to bring the soup to the desired consistency. Melt the butter and add to the flour. Mix to a paste and then add this carefully to the soup. Boil together for a further 5 minutes before preserving or freezing.

• 400 g diced pumpkin
• 500 ml of chicken or vegetable stock
• 2 large onions, diced
• 2 cloves garlic
• 250 g Arborio rice
• 50 ml olive oil
• ½ c pumpkin seeds
• 1 spring onion
• Fresh sage
• ¼ c parmesan cheese
• 3 eggs
• Salt and pepper

Cook the pumpkin in the chicken stock. Strain and reserve half. Puree the rest of the pumpkin into the stock.

Saute the crushed garlic, onion and rice in the olive oil until just clear. Gradually add in the stock stirring all the time until the rice is cooked. Stir in the pumpkin seeds, herbs and cheese, salt and pepper. Lastly mix in the beaten eggs and combine. Place the mixture into a greased dish and bake at 190C for 15-20 mins.