5 - 10 ml (1 - 2 tsp) oil
1 onion, chopped
350 g (12 oz) pumpkin, peeled and diced
250 g (8 oz) carrots, sliced
2 potatoes
juice of 1/2 lemon
1 1/2 pt stock
salt and freshly ground black pepper
1 courgette, sliced (optional)
50 g (2 oz) runner beans, sliced (optional)
basil leaves
1 onion, chopped
350 g (12 oz) pumpkin, peeled and diced
250 g (8 oz) carrots, sliced
2 potatoes
juice of 1/2 lemon
1 1/2 pt stock
salt and freshly ground black pepper
1 courgette, sliced (optional)
50 g (2 oz) runner beans, sliced (optional)
basil leaves
method
1. Heat the oil in a large saucepan and fry the onion until translucent.
2. Add pumpkins, carrots and potatoes and pour the lemon juice over. Sweat, covered, for 5 minutes.
3. Add stock and seasoning and simmer until potatoes are cooked.
4. Blend or part-blend the soup. If liked, add courgettes and beans and simmer for a further 4 minutes. Check seasoning.
5. Serve garnished with basil leaves.
6. This soup can also be served sprinkled with Parmesan cheese.
2. Add pumpkins, carrots and potatoes and pour the lemon juice over. Sweat, covered, for 5 minutes.
3. Add stock and seasoning and simmer until potatoes are cooked.
4. Blend or part-blend the soup. If liked, add courgettes and beans and simmer for a further 4 minutes. Check seasoning.
5. Serve garnished with basil leaves.
6. This soup can also be served sprinkled with Parmesan cheese.
serving amount
serves 4 - 6
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