Ingredients
2¼ lb/1kg
pumpkin
2 onions, chopped
1oz / 25g butter or vegetarian margarine
1 medium potato, peeled and diced
2 garlic cloves, crushed
1 pint / 600ml water
1 pint / 600ml vegetable stock
5 fl oz / 150ml single cream
chopped parsley to garnish
salt and freshly ground black pepper
Method
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.
Heat through again gently without boiling, garnish with the chopped parsley
and serve with Garlic Granary Bread (next page).
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