Pumpkin Soup (serves 6)
25g (1oz) butter
1 medium onion, finely chopped
200g (7oz) potatoes, peeled and chopped
900g (2lb) pumpkin, diced
250g (9oz) carrots, diced
1.2ltrs (2pints) vegetable stock
150ml (1/4pint) milk
demerara sugar to taste
finely grated nutmeg to taste
salt and freshly ground black pepper
Melt the butter and cook the onion gently for 5 minutes in a covered saucepan, without colouring.
Add the potato, 700g of the pumpkin, the carrots and the vegetable stock. Cover, bring to the boil and simmer gently for about 20 mins until the vegetables are tender.
Cool a little, then puree in a liquidiser. Return to a clean saucepan and stir in the milk.
Meanwhile, add the remaining pumpkin to a saucepan of boiled salted water and cook for 2 minutes. Drain and add to the pureed soup.
Add the sugar, nutmeg and seasoning to taste. Reheat gently.