2 onions, chopped
25g butter or vegetarian margarine
1 medium potato, peeled and diced
2 garlic cloves, crushed
600ml vegetable stock
150ml single cream
chopped parsley to garnish
salt and freshly ground black pepper to taste
the skin and seeds from the pumpkin;
dice the flesh.
the onions in the butter or margarine for 10 minutes,
then add the pumpkin, potato and garlic and fry for a further 5 minutes.
the water and vegetable stock and simmer for 20 minutes.
the mixture in a food processor or blender, add the cream and seasoning
- Heat through again gently without boiling, garnish with the chopped parsley
and serve with Garlic Granary Bread.