Serves 4

1kg pumpkin

2 onions, chopped

25g butter or vegetarian margarine

1 medium potato, peeled and diced

2 garlic cloves, crushed

600ml water

600ml vegetable stock

150ml single cream

chopped parsley to garnish

salt and freshly ground black pepper to taste

1. Remove the skin and seeds from the pumpkin; dice the flesh.
   
   
2. Fry the onions in the butter or margarine for 10 minutes, then add the pumpkin, potato and garlic and fry for a further 5 minutes.
   
   
3. Add the water and vegetable stock and simmer for 20 minutes.
   
   
4. Purée the mixture in a food processor or blender, add the cream and seasoning to taste.
   
   
5. Heat through again gently without boiling, garnish with the chopped parsley and serve with Garlic Granary Bread.
   

© Copyright The Vegetarian Society 1992