Christmas ball soup

Remove the pips and threads from the pumpkin and use the ball cutter to remove balls from the flesh.

Heat the olive oil in a saucepan and scoop the pumpkin balls through.

Pour in the water and smother the balls covered in 4-6 minutes until al dente.

Let them drain into a sieve.

Cut the peppers into quarters and remove the seeds.

Put rounds of the sweet pepper flesh with the round protrusion.

Strain the stock from the pot over a pan and add the pots of water.

Bring the stock to the boil while stirring.

Stir in the lemon zest and finely chopped chives and parsley and add some lemon juice, salt and pepper to taste and gently heat the stock for 2 minutes.

Divide the pumpkin balls, peppercorns and cherryto over warm deep plates and scoop the hot stock.

The cold balls take over the heat of the broth, so the soup is not very hot.