INGREDIENTS

1 Onion – chopped

2 Medium carrots – chopped

2 Celery sticks- finely sliced

1 garlic clove - crushed

2 Medium potatoes – cut into small chunks

750gm Pumpkin flesh – roughly chopped

1.3 litres Vegetable stock

1 Tblsp Olive Oil

30gm Butter

250ml Double cream

Seasoning

METHOD

 Heat the oil and butter in a large pan and add the onion, carrots and celery.

 Cook for a few minutes over medium heat until soft but not brown.

 Add the pumpkin flesh and chunks of potato and cook for a couple more minutes.

 Add the vegetable stock and bring to the boil.

 Cover and simmer for about 30 minutes until the pumpkin and potatoes are soft and tender.

 Whiz all the ingredients through a blender until smooth and place back in a clean pan.

 If the soup seems a little thick add a little more vegetable stock.

 Add the cream and seasoning to taste.

 Reheat and serve with crusty bread.