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Harvest Soup

ingredients

serves 4 - 6
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

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.

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