Pumpkin and Lemon Soup Recipes

Ingredients :

50g butter

1 large onion, sliced

500g pumpkin, peeled, deseeded and cut into chunks

250g potatoes, peeled and sliced

1 small garlic clove, crushed

1 thyme sprig

1.2 liters chicken stock

4 tbsp lemon juice

150ml double cream

salt and pepper

1. Melt the butter in saucepan, add onion, fry over low heat for 3 minutes until soft and translucent.
2. Add pumpkin, potatoes, garlic and thyme.
3. Cover the pan, cook over low heat for 20 minutes, until vegetables are soft.
4. Add stock and season with salt and pepper to taste.
5. Bring to boil, lower the heat, simmer 10 minutes, remove the thyme sprig.
6. Transfer to food processor, process to smooth puree.
7. Add lemon juice, stir in cream, reheat without boiling.
8. Serve hot.

Serves 5

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