Pumpkin Soup Recipe

Ingredients

• 900g/2 lb pumpkin

• 45ml/3 tbsp olive oil

• 2 onions, chopped

• 2 celery sticks, chopped

• 450g/1 lb tomatoes, chopped

• 1.5litres/2 1/2 pints vegetable stock

• 30ml/2 tbsp tomato puree

• 1 bouquet garni

• 2-3 rashes streaky bacon, crisply fried and crumbled

• 30ml/2 tbsp chopped fresh parsley

• salt and ground black pepper

Serves 4-6

Method:

1. With a sharp knife cut the pumpkin into thin slices, discarding the skin and seeds.

2. Heat the oil in a large saucepan and fry the onions and celery for about 5 minutes. Add the pumpkin and tomatoes and cook for a further 5 minutes.

3. Add the vegetable stock, tomato puree and bouquet garni to the pan. Season with salt and pepper. Bring the soup to the boil, then reduce the heat, cover and simmer for 45 minutes.

4. Allow the soup to cool slightly, remove the bouquet garni, then puree (in two batches, if necessary) in a food processor or in blender.

5. Press the soup through a sieve, then return it to the pan. Reheat gently and season again. Ladle the soup into warmed soup bowls. Sprinkle with the crispy bacon and parsley and serve at once.