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
250ml Double cream
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.