Pumpkin Soup

 

Ingredients
One pumpkin (not too big)
Onion
Garlic
Potatoes
Carrots
Stock
Butter
(Bacon)
(Single or double cream)

Method
Chop up all the veg, then fry the onions and garlic in butter.  If you’re using bacon, add that (chopped) once the onions and garlic have softened.  Turn up the heat and keep stirring until it browns, then add potatoes, carrots, salt and pepper, stirring all the while.  Turn the heat down again before adding the pumpkin.  Add stock and stir it all through.

Put the lid on and let it simmer gently for about half an hour.  Leave to cool, then use a hand-blender and blend till smooth.*

 

 

 

 

 

If you’re adding cream swirl it in just prior to serving, and garnish it with parsley.

(*In case you’re wondering what the lurking stuff on the surface is, it’s dried parsley.  I sprinkled it on for the first picture as I didn’t have any fresh parsley to hand.  Quickly stirred it through for the next picture though as “algae growing on pond” wasn’t really the effect I was after.)

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