Autumn Pumpkin, Pulse and Pasta Soup
Peel and chop onion and with a little oil sweat off in the bottom the the pan.
Add soup mix, stock cube or stock making sure all pulses are well covered with liquid and cook for 25 minutes, add pumpkin puree, tinned tomatoes and malloreddos and cook for a further 15 mins.
Finally add pumpkin spice to taste, other herbs and salt may also be added.
This soup will last covered in your fridge for 2-3 days and may also be frozen, simply heat well after defrosted.