Pumpkin and Lemon Soup
|Butter||2 Ounce (50 Gram)|
|Onion||1 Large, sliced|
|Pumpkin||1 Pound, peeled, deseeded and cut into chunks (500 Gram)|
|Potatoes||8 Ounce, sliced (250 Gram)|
|Garlic clove||1 Small, crushed|
|Sprig thyme||5 (4 Sprigs For Garnish)|
|Chicken stock||2 Pint (1.2 Liter)|
|Lemon||1 , juiced|
|Double cream||1⁄4 Pint (150 Milliliter)|
Melt the butter in a large saucepan, add the onion and cook over a gentle heat until soft and transparent.
Add the pumpkin, potatoes, garlic and thyme, cover the pan and cook slowly for 20 minutes or until the vegetables are soft.
Add the stock and season to taste.
Bring to the boil and simmer for 10 minutes.
Remove the thyme sprig.
Puree the soup in a blender or food processor or rub through a sieve.
Flavour the soup with lemon juice.
Stir in the cream and reheat without boiling, then pour into individual bowls and serve garnished with a thyme sprig.
Alternatively, reserve a little of the cream and swirl it over the soup in the bowls.