Pumpkin Soup With Basil

Ingredients
500 gm Pumpkin
250 gm ripe Tomatoes
250 gm Carrots
black Pepper
6 cups Chicken Stock
3 tblspns non fat Yoghurt
1 Onion
2 tblspns chopped Basil

Method
Peel pumpkin and cut into cubes. Cut carrots into slices.
Put pumpkin and carrots in saucepan with stock and bring to boil Simmer covered for 20 minutes or until soft.
Peel onion and chop finely. Skin and seed tomatoes, chop and add to onion. Add 2 tblspns of stock from carrots and pumpkin and bring to boil. Turn heat down and cook gently for approx.
5 minutes until tomato is quite mushy.
Put carrots, pumpkin and stock through blender. Return this to clean pan and stir through tomato and onion and juices. Add pepper to taste, yoghurt if desired and basil.
Stand covered for 5 minutes before serving.