Pumpkin Soup


25g (1oz) butter

1 medium onion, finely chopped

200g (7oz) potatoes (or sweet potatoe),  chopped

900g (2lb) pumpkin, diced

250g (9oz) Carrots, diced

1.2 litres (2 pints) Vegetable stock

150 ml (1/4 pint) milk


Salt and freshly ground pepper to taste


Melt the butter and cook the onion gently for 5 minutes in a covered saucepan, without colouring.  Add the potato,  the pumpkin, the carrots and the vegetable stock.  Cover, bring to the boil and simmer gently for about 20 minutes until the vegetables are tender.  Cool a little, then puree in a liquidiser. Return to a clean saucepan and stir in the milk and season to taste.