Pumpkin Soup
Ingredients:
700g/1lb 8oz butternut pumpkin
50g /2oz butter
1 large onion, sliced
450g/1lb potatoes, peeled and sliced
1 small clove of garlic
600ml/1pint chicken stock ( or vegetable stock)
salt and ground pepper to taste
600ml/1 pint milk
1 teaspoon lemon juice
double cream to garnish
Parsley or tarragon to garnish
Method:
To prepare the pumpkin: peel, discard the seeds and cut into chunks.
Melt the butter in a heavy saucepan, add the onion and cook over a gentle heat until transparent.
Add the pumpkin, potato and garlic ( you could also add a little bit of grated fresh ginger).
Cover and cook until the vegetables are tender.
Pour in the stock, salt and pepper. Bring to the boil, simmer for 10 minutes and remove from the heat.
Cool, then puree the soup.
Add the milk and lemon juice and reheat slowly, without boiling.
Garnish with cream and parsley or tarragon.
